Cherry Glazed Porkloin
Elevate your dinner table with the irresistible flavors of Cherry Glazed Pork Loin, a show-stopping dish that combines juicy, oven-roasted pork with a luscious cherry balsamic glaze. Perfectly seared and basted for maximum flavor, this recipe brings together the sweetness of cherry preserves, the tanginess of balsamic vinegar, and the herby aroma of fresh rosemary for a mouthwatering balance. With just a quick 20-minute prep and a simple roasting technique, this tender pork loin is an ideal choice for both weeknight dinners and special occasions. Serve it sliced and drizzled with the glossy glaze for a dish that’s as beautiful as it is delicious. This recipe is a must-try for fans of sweet-and-savory combinations and those seeking an elegant yet approachable meal idea.
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Recipe Information
Ingredients
- 2 pounds boneless pork loin
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 0.75 cup cherry preserves
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh rosemary, chopped
- 2 tablespoons water
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and season all sides evenly with salt and black pepper.
Heat a large oven-safe skillet over medium-high heat and add the olive oil.
Once the oil is hot, sear the pork loin on all sides until golden brown, about 2-3 minutes per side. Remove the pork from the skillet and set it aside temporarily.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant.
In a small bowl, whisk together the cherry preserves, balsamic vinegar, Dijon mustard, chopped rosemary, and water. Pour the mixture into the skillet with the garlic, stirring to combine. Cook for 1-2 minutes until the glaze begins to thicken slightly.
Return the pork loin to the skillet, spoon some of the glaze over the top, and transfer the skillet to the preheated oven.
Roast the pork loin in the oven for 50-60 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
Every 15 minutes, baste the pork loin with the glaze from the skillet to keep it moist and flavorful.
Once cooked, remove the pork loin from the oven and let it rest for 10 minutes. This allows the juices to redistribute and ensures a juicy roast.
Slice the pork loin into 1/2-inch thick pieces and drizzle with the remaining cherry glaze from the skillet before serving.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 20.4 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
