Roast Pork With Cherry Almond Glaze 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.

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.

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.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

APPLE ROASTED PORK WITH CHERRY BALSAMIC GLAZE

Steps:

• Preheat oven to 350°. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat; brown roast on all sides. Add apples and apple juice to pan. Bake, uncovered, 50-60 minutes or until a thermometer inserted in pork reads 145°, basting occasionally with pan juices., Meanwhile, in a large skillet, heat remaining oil over medium heat. Add onions and the remaining salt and pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low. Cook 35-40 minutes or until deep golden brown, stirring occasionally. Keep warm., Remove roast and apples to a serving plate; tent with foil. Let roast stand 10 minutes before slicing., Skim fat from pork pan juices. Place over medium-high heat; add vinegar and cook 1 minute, stirring to loosen browned bits from pan. Stir in cherries and cherry juice. Bring to a boil; cook 10-15 minutes or until mixture is reduced to about 1 cup. Serve pork, apples and onions with cherry glaze.

ROASTED MIXED VEGETABLES

Steps:

• Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
• Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
• While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
• Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.