Roast Pork with Cherry Sauce
Elevate your dinner table with this elegant Roast Pork with Cherry Sauce, a dish that combines tender, perfectly seasoned pork loin with a luscious, tangy-sweet cherry reduction. The pork is seasoned with a flavorful blend of garlic powder, onion powder, and thyme, and roasted to juicy perfection. The star of the dish, however, is the cherry sauce—made with rich red wine, balsamic vinegar, and honey, enhanced by the natural sweetness of juicy cherries and thickened to velvety perfection. This show-stopping entrée is not only a feast for the eyes but incredibly simple to prepare, making it ideal for both special occasions and a cozy weeknight meal. Serve up this savory-sweet masterpiece alongside roasted vegetables or creamy mashed potatoes, and watch your guests swoon with every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds pork loin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 tablespoons unsalted butter
- 1 medium, finely chopped shallot
- 2 cloves, minced garlic
- 0.5 cup red wine
- 0.5 cup chicken stock
- 1 tablespoon balsamic vinegar
- 2 tablespoons honey
- 1.5 cups frozen cherries
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 sprigs (for garnish) fresh thyme sprigs
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and rub it all over with olive oil.
In a small bowl, mix the salt, black pepper, garlic powder, onion powder, and dried thyme. Rub the spice mixture evenly over the pork loin.
Place the pork loin on a roasting rack in a roasting pan and roast in the preheated oven for about 60 minutes, or until the internal temperature reads 145°F (63°C) on a meat thermometer.
While the pork is roasting, prepare the cherry sauce. Melt butter in a medium saucepan over medium heat.
Add the chopped shallot and minced garlic to the pan, cooking until softened and fragrant (about 2 minutes).
Pour in the red wine and chicken stock, scraping the bottom of the pan to deglaze. Let the mixture simmer for 3-4 minutes to reduce slightly.
Stir in the balsamic vinegar, honey, and frozen cherries. Simmer for 10-12 minutes until the cherries soften and the sauce thickens slightly.
In a small bowl, mix the cornstarch and water to form a slurry. Stir this into the cherry sauce and cook for another 1-2 minutes until the sauce thickens to your desired consistency. Remove from heat and set aside.
When the pork is finished roasting, remove it from the oven and let it rest for 10 minutes before slicing.
Slice the pork into medallions and serve with the cherry sauce spooned over the top. Garnish with fresh thyme sprigs.
Nutrition Facts
Calories |
3152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 70.2 g | ||
| Protein | 256.7 g | 513% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4754 mg | 101% | |
*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.
