Pork Roast with Cherry Sauce
Succulent, tender pork roast meets the sweet, tangy allure of cherry sauce in this show-stopping recipe that's perfect for special occasions or an elevated weeknight dinner. This Pork Roast with Cherry Sauce features a perfectly seared pork loin, oven-roasted to juicy perfection and paired with a vibrant cherry balsamic sauce made from fresh or frozen cherries, balanced with a touch of honey. The savory richness of the pork is complemented by the fruity, slightly tart sauce, which is thickened to perfection with a cornstarch slurry. With simple yet elegant preparation techniques, this dish is easy to make but tastes gourmet, ensuring it will impress your guests. Serve this with roasted vegetables or creamy mashed potatoes, and garnish with fresh thyme for a touch of sophistication. Ideal for holiday meals or whenever you’re looking to indulge, this recipe combines bold flavors with effortless elegance.
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Recipe Information
Ingredients
- 3 lbs pork loin roast
- 1.5 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 3 garlic cloves (minced)
- 0.5 onion (finely chopped)
- 1 cup chicken broth
- 2 cups cherries (pitted, fresh or frozen)
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- 1 tsp fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin roast dry with paper towels and season all sides evenly with salt and black pepper.
Heat the olive oil in a large ovenproof skillet or roasting pan over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side.
Remove the pork from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and softened.
Add the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. Remove from heat.
Place the seared pork back in the skillet. Transfer the skillet to the preheated oven and roast for 50-60 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
While the pork roasts, prepare the cherry sauce. In a medium saucepan over medium heat, combine the cherries, balsamic vinegar, honey, and a pinch of salt. Cook for 10-15 minutes, stirring occasionally, until the cherries release their juices and the sauce thickens slightly.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly stir the slurry into the cherry sauce and cook for another 2-3 minutes until the sauce thickens further. Remove from heat and set aside.
Once the pork is fully cooked, remove it from the oven and let it rest for 10 minutes before slicing.
Slice the pork roast into 1/2-inch thick pieces and serve with the warm cherry sauce drizzled on top.
Garnish with fresh thyme, if desired. Enjoy!
Nutrition Facts
Calories |
3890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.2 g | 281% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 4954 mg | 215% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 63.5 g | ||
| Protein | 375.3 g | 751% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 6845 mg | 146% | |
*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.
