Pork Loin With Cherries – a delicious recipe with cherry preserves, cherry juice, dried cherries, red wine vinegar, olive oil, pork loin. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Stir together preserves, juice, dried cherries and vinegar in slow cooker.
2
Warm olive oil in a large skillet over medium-high heat. Pat pork roast dry with paper towels; sprinkle liberally with salt and pepper. When oil is hot but not smoking, brown pork on all sides, turning with tongs, about 10 minutes total. Transfer to slow cooker and place on top of cherry mixture.
3
Cover and cook on low until pork is cooked through and internal temperature reaches 145u00b0F on a meat thermometer, about 4 hours. Remove pork to a cutting board and tent with foil to rest.
4
Skim fat from cooking juices and transfer juices (with cherries) to a saucepan. Bring to a boil over medium heat, reduce heat to medium-low and keep at a brisk simmer until liquid has reduced to 2 cups, about 10 minutes. Slice pork and serve with juices and cherries spooned on top.
95
kcal
Calories
7
g
Fat
7
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup cherry preserves (not sour cherry), 1/2 cup cherry juice, 1/2 cup dried cherries, 2 tablespoons red wine vinegar, and more.
Yes, Pork Loin With Cherries falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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