Cherry Wine Glazed Pork Roast Recipes

CHERRY-GLAZED ROAST PORK

Steps:

• Place roast fat side up on a rack in a shallow roasting pan. Sprinkle with 1/4 teaspoon salt and pepper. Bake, uncovered, at 350° for 40 minutes. , In a small saucepan, combine the preserves, juice, corn syrup, spices and remaining salt. Bring to a boil. Reduce heat; simmer for 5 minutes. Pour 1/2 cup sauce over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing., Scrape up browned bits and pan drippings; add to remaining sauce. Cook and stir until heated through. Serve with roast.

PORK WITH CHERRY SAUCE

Steps:

• Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.
• In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
• Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.

CHERRY-GLAZED PORK TENDERLOIN

Steps:

• In a small saucepan, combine the cherry juice, brown sugar, soy sauce, cornstarch and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally., Meanwhile, place tenderloins on a rack in a foil-lined roasting pan; sprinkle with salt and pepper. Set aside 1/4 cup glaze for serving. Spoon half of the remaining glaze over pork., Bake, uncovered, at 425° for 35-40 minutes or until a thermometer reads 160°, basting occasionally with remaining glaze. Let stand for 5 minutes before slicing. Serve with reserved glaze.

CHERRY-ALMOND GLAZED PORK LOIN

Steps:

• Roast pork loin on rack in shallow baking pan, uncovered at 325 for 2 to 2 and 1/2 hours.
• In a saucepan, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves.
• Heat to boiling, stirring frequently.
• Reduce heat, simmer 2 minutes and add toasted almonds.
• Keep sauce warm.
• Spoon hot sauce over cooked meat.
• Return to the oven about 30 minutes or until meat thermometer measures 170°F.
• Baste meat with sauce several times during the 30 minutes.
• Serve remaining sauce with meat.

CHERRY WINE-GLAZED PORK ROAST

Steps:

• Heat oven to 325 degrees F. In small saucepan, combine all sauce ingredients. Bring to a boil, stirring constantly; reduce heat. Simmer 5 minutes.
• Place pork in shallow roasting pan. Brush with sauce; sprinkle with almonds. Insert meat thermometer into center of thickest part of meat. Roast at 325 degrees F for 2 to 3 hours or until meat thermometer reaches 170 degrees F, spooning sauce over meat every 30 minutes. Serve with any remaining sauce.

ROAST PORK TENDERLOIN WITH CHERRY GLAZE

Steps:

• Preheat oven to 425°F.
• Season pork tenderloins with salt and pepper to taste. Place in shallow roasting pan.
• Roast tenderloins 20 to 25 minutes or until done (internal temp 155°F).
• Meanwhile, to make glaze, drain cherries, reserving liquid.
• Add enough cherry-flavored juice to cherry liquid to make one cup.
• Combine cornstarch and 2 tablespoons cherry liquid in small bowl.
• Mix cornstarch mixture into remaining liquid.
• Mix cherries, brown sugar, cranberries and cherry liquid in small saucepan.
• Cook, stirring constantly, until mixture boils and thickens; stir in mustard.
• Pour glaze evenly over tenderloins during last 10 minutes of roasting time.
• Slice tenderloins into medallions to serve.

CHERRY WINE-GLAZED PORK ROAST

Steps:

• Heat oven to 325 degrees F. In small saucepan, combine all sauce ingredients. Bring to a boil, stirring constantly; reduce heat. Simmer 5 minutes.
• Place pork in shallow roasting pan. Brush with sauce; sprinkle with almonds. Insert meat thermometer into center of thickest part of meat. Roast at 325 degrees F for 2 to 3 hours or until meat thermometer reaches 170 degrees F, spooning sauce over meat every 30 minutes. Serve with any remaining sauce.