CHERRY-GLAZED ROAST PORK
this tender roast looks elegant...yet it's easy to prepare. I use it as a year-round main dish for holidays and entertaining in general. The nicely spiced cherry glaze make a mouthwatering topping.-Beth Brandenburger, Rochester, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 224 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 135mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 22g protein.
PORK MEDALLIONS WITH CHERRY SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 22m
Yield 4 servings, serving size: 4 medallions and 2Tbs of sauce
Number Of Ingredients 8
Steps:
- Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
- Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.
Nutrition Facts : Calories 245 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 380 milligrams, Carbohydrate 31 grams, Protein 8.5 grams
PORK WITH CHERRY SAUCE
The deep flavor of cherries and wine pairs perfectly with pork tenderloin in this sweet-and-savory dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 343 g, Fat 15 g, Fiber 2 g, Protein 31 g, SaturatedFat 3 g
GRILLED PORK CHOPS WITH CHERRY SAUCE
If you thought pork and apples were a winning combination, just wait 'til you try pork and cherries.
Provided by Mark Bittman
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
- Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
- Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.
PORK TENDERLOIN WITH CHERRY SAUCE
Make and share this Pork Tenderloin With Cherry Sauce recipe from Food.com.
Provided by RecipeNut
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
- lightly browned. Drain on paper towels; reserve.
- Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
- tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
- Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
- Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated.
- To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.
Nutrition Facts : Calories 484.6, Fat 20.2, SaturatedFat 4.8, Cholesterol 114.5, Sodium 1015.6, Carbohydrate 37, Fiber 2.8, Sugar 29.3, Protein 39.6
PORK CHOPS WITH CHERRY SAUCE
Enjoy the rich flavor of this pork chop dish. The spice rub also works well on lamb or beef. -Kendra Doss, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes., Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce.
Nutrition Facts : Calories 356 calories, Fat 16g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 509mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
PORK STEAKS WITH CHERRY BARBECUE SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 7h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the rub: In a mixing bowl, whisk together the pepper, salt, sugar, smoked paprika, garlic powder, onion powder and chile flakes. Liberally sprinkle the pork steaks on both sides and allow to marinate, refrigerated, for 3 hours or up to overnight.
- Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Make the cherry barbecue sauce: Place a saucepan over the direct-heat side of the grill. Add a drizzle of olive oil along with the jalapeño and onion. Season with the coriander, cumin and salt and sweat until softened, 2 to 3 minutes. Add the cherries, cherry soda, molasses and Worcestershire sauce. Bring to a simmer and cook until the cherries have softened, about 10 minutes. Transfer to a blender and purée until smooth. Add the balsamic and lemon juice and purée again. Transfer back to the saucepan and place on the indirect-heat side of the grill. Cook until the sauce thickens and reduces, about 20 minutes. Remove from the grill and set aside.
- Place the pork steaks on the indirect-heat side of the grill, close the lid and cook, keeping the temperature of the grill between 250 and 275 degrees F and basting with the cherry barbecue sauce once they have cooked for 2 hours, until the pork steaks are tender and an internal temperature reaches 195 degrees F, 3 to 4 hours total. Remove from the grill and allow the pork to rest for 10 minutes before serving. Serve with any remaining cherry barbecue sauce on the side.
ROAST PORK WITH SPICED CHERRY SAUCE
This mouthwatering roast looks fancy, but it isn't difficult to fix. The pork slices topped with a delicious cherry sauce make an elegant main dish without a lot of fuss.-Mavis Diment, Marcus, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- Rub roast with salt, pepper and sage; place in an ungreased shallow baking pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 160°-170°. Meanwhile, drain cherries, reserving liquid. Set cherries aside. Add water to cherry liquid to measure 3/4 cup. Pour 1/2 cup into a saucepan; add sugar, vinegar, cloves and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove and discard the spices. In a small bowl, combine cornstarch and remaining cherry liquid until smooth; add to saucepan. Bring to a boil; cook for 2 minutes, stirring constantly. Stir in lemon juice, butter, cherries and food coloring if desired; heat through. Let roast stand for 10 minutes; slice and serve with the cherry sauce.
Nutrition Facts : Calories 346 calories, Fat 7g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 291mg sodium, Carbohydrate 43g carbohydrate (37g sugars, Fiber 0 fiber), Protein 27g protein.
ROAST PORK WITH CHERRY SAUCE
I found this recipe in a weekly magazine that comes with our newspaper. I am not a big meat eater, but I figured that matching the pork with the cherries was a good mix and boy was I right. I hope you enjoy this as much as my husband and I did! The cherry sauce did call for putting in 12 whole cloves when you are simmering it with the sugar and cinnamon, and then removing them. I did not do this as I don't like cloves.
Provided by reinecke53
Categories Pork
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees.
- Combine salt, pepper, and garlic powder in a small bowl and mix well.
- Rub on the pork roast.
- Place in an 11 x 7 baking dish, fat side up.
- Bake, uncovered for 1 1/2 - 2 hours, until internal temperature reaches 160 degrees.
- Drain cherries, reserving liquid. Add enough water to cherry liquid to measure 3/4 cup.
- Pour 1/2 cup into a medium saucepan and add sugar, vinegar, and cinnamon.
- Bring to a boil, reduce heat, and simmer uncovered, 10 minutes.
- Combine cornstarch with reserved 1/4 cup liquid and stir until cornstarch dissolves.
- Using a wisk, stir cornstarch mixture into hot cherry liquid.
- Bring to a boil and cook for 2 minutes, stirring constantly.
- Stir in lemon juice, butter and cherries.
- Cook 1 minute longer.
- Place pork on cutting board and let stand for 15 minutes before slicing.
- Serve with cherry sauce.
PORK ROAST WITH CHERRY SAUCE
Make and share this Pork Roast With Cherry Sauce recipe from Food.com.
Provided by KatieHouseholder
Categories Pork
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Bake 1st 4 ingredients at 325º for 2 hours, covered.
- Drain Cherries and save liquid; add water to make 3/4 cup liquid.
- Tie cloves and Cinnamon in a Cheesecloth bag.
- Combine cherry liquit, sugar, vinegar, and spice bag in sauce pan.
- Bring to a boil.
- Reduce Heat, Simmer uncovered for 10 minutes.
- Remove spice bag.
- Combine starch and remaining cherry liquid.
- Stir in cherries, lemon juice, butter and red food coloring.
- Serve sauce on top of the pork roast.
Nutrition Facts : Calories 446.4, Fat 10.3, SaturatedFat 4.2, Cholesterol 66.4, Sodium 462.9, Carbohydrate 67.3, Fiber 2.9, Sugar 56.6, Protein 22.8
SLOW-ROASTED PORK SHOULDER WITH CHERRY SAUCE RECIPE
Provided by AdamNicole
Number Of Ingredients 11
Steps:
- 1. FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours. 2. Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan. 3. Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off ¼ cup jus; discard fat and reserve remaining jus for another use. 4. FOR THE SAUCE: Bring cherries, wine, granulated sugar, ¼ cup vinegar, ¼ cup defatted jus, and ruby port to simmer in small saucepan; cook, stirring occasionally, until reduced to 1 1/2 cups, about 30 minutes. Stir in remaining tablespoon vinegar. Cover and keep warm. 5. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve, passing sauce separately. Technique The Importance of Taking Things Slow For super-tender meat and a deeply browned crust, our roast pork shoulder takes time-about 24 hours total-but the results are worth the wait. OVERNIGHT SALTY-SWEET RUB We rub our roast with a mixture of salt and sugar and let it rest overnight. The salt enhances juiciness and seasons the meat throughout, while the sugar caramelizes to create a crackling-crisp, salty-sweet crust. LOW OVEN Just like in a pot roast, cooking the pork low and slow (325 degrees for 5 to 6 hours) pushes the meat well beyond its "done" mark into the 190-degree range, encouraging intramuscular fat to melt, collagen to break down and tenderize the meat, and the fat cap to render and crisp.
ROASTED PORK WITH DRIED CHERRIES
A beautiful presentation. A beautiful pairing. I combined several recipes to come up with this for our Easter dinner this year. It was really good, but I am sure you all can help me tweak this recipe until it is just right.
Provided by ctrmom
Categories Pork
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix the salt, sage, and pepper. Rub this mixture all over the roast.
- Roast, fat side up, on a rack at 325 degrees for 30 to 40 minutes per pound or until a meat thermometer registers 170 degrees.
- Allow to set for 15 to 20 minutes while you prepare the sauce.
- Sauce: Whisk the liquid from the cherries into the meat drippings in the roasting pan over medium heat. (You may remove some of the fat first, if desired.) Add the vinegar, brown sugar, dried cherries, and mustard. Cook over medium heat. Meantime, whir the canned cherries in your food processor until you have a cherry sauce similar to applesauce. Add these to the pan with the cornstarch. Cook until slightly thickened.
- Slice the roast and spoon the sauce down the middle of the slices.
Nutrition Facts : Calories 347.4, Fat 11.2, SaturatedFat 4, Cholesterol 91.9, Sodium 372.3, Carbohydrate 27.8, Fiber 1, Sugar 25, Protein 33.1
ROASTED PORK TENDERLOIN WITH DRIED CHERRY COMPOTE
Make and share this Roasted Pork Tenderloin With Dried Cherry Compote recipe from Food.com.
Provided by Dancer
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For Pork, pre-heat oven to 400 degrees.
- Trim fat and silver skin from tenderloins.
- Mix chili powder, mustard powder, rosemary, and salt.
- Stir garlic into oil.
- Add oil mixture to dry ingredients to make a paste.
- Rub paste over tenderloins, cover and let marinate in refrigerator for about 1 1/2 hours.
- Place tenderloin in roasting pan and roast until medium or until meat thermometer registers 155 degrees in thickest part of meat, about 25 to 30 minutes.
- For Dried Cherry Compote, heat 1 tablespoon of the butter in skillet and add onions and mushrooms.
- Sauté until soft, about 5 minutes.
- Add beef broth, orange zest, and wines.
- Bring to boil and cook until the sauce is reduced by half.
- Add the dried cherries, orange juice, and thyme and continue cooking until the sauce becomes syrupy.
- Remove from heat and whisk in the remaining 3 tablespoons of butter, 1 tablespoon at a time.
- Bring back to a boil just before serving.
Nutrition Facts : Calories 689.2, Fat 40.4, SaturatedFat 11.7, Cholesterol 170.3, Sodium 799.6, Carbohydrate 15.1, Fiber 2.8, Sugar 5.6, Protein 49.4
ROAST PORK LOIN WITH CRANBERRY-CHERRY GLAZE
Make and share this Roast Pork Loin With Cranberry-cherry Glaze recipe from Food.com.
Provided by Hey Jude
Categories Pork
Time 2h30m
Yield 12-16 serving(s)
Number Of Ingredients 22
Steps:
- Combine salt, pepper, thyme and rosemary and rub onto pork roast; heat the oil in a frying pan and sear the pork on all sides.
- Heat oven to 375°.
- Combine chicken broth, beef broth, onions, carrots, celery and garlic in a roasting pan; place meat on a rack in the pan; cook 20 minutes per pound or until internal temperature is 160° on a meat thermometer.
- Glaze: once the roast is in the oven, in a blender place the cranberry sauce, cherries, cinnamon, ginger and orange juice; process until liquefied.
- After the first hour of roasting, baste the pork every 15 minutes or so with the glaze; remove roast to a plate, cover with foil and let rest 15 minutes.
- In the meantime, strain the pan juices to remove the vegetables and simmer the juices until reduced by half; reserve.
- Gravy: simmer the mushrooms in the water for 30 minutes; in a small skillet, melt the butter, whisk in flour slowly and cook over medium heat until mixture is browned; add to the mushrooms and water and cook until gravy thickens to desired consistency; add reduced pan juices for additional flavor and continue to cook until gravy thickens again.
- Serve over pork slices.
Nutrition Facts : Calories 326.1, Fat 12.4, SaturatedFat 4.6, Cholesterol 114.5, Sodium 573.5, Carbohydrate 16, Fiber 1.9, Sugar 10.7, Protein 37.5
MEDALLIONS OF PORK WITH SOUR CHERRY SAUCE
Thinly pounded pork tenderloin slices can be a remarkably economical cut of meat that pair nicely with the sweet-tart sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Cut pork into 1/4-inch slices. Place between two sheets of plastic wrap, and pound thin with a mallet or the side of a cleaver.
- In a small saucepan over medium heat, combine cherries with 1/3 cup of port. Bring to a simmer, then turn off heat. Let cherries soak until you need them.
- In a medium saute pan (not nonstick) over medium-high heat, cook butter with olive oil until light brown. Cook pork in 2 batches, allowing to brown well around the edges, about 1 to 2 minutes on each side. Transfer to a warm plate, and sprinkle with salt and pepper. Do not allow pan drippings to burn.
- Remove pan from heat. Add vinegar, scraping pan with a wooden spoon. Return to heat, and add remaining 2/3 cup wine. Boil over high heat until thick, about 1 minute. Combine with cherries, and spoon over meat. Serve immediately.
PORK TENDERLOIN WITH CHERRY SAUCE
This delicious pork tenderloin recipe with cherry sauce is courtesy of my sister who made it 20 years ago, and which I have reminisced about over the years. She recently found the recipe so I'm saving it here for posterity.
Provided by Stefanie
Categories Meat and Poultry Pork Pork Tenderloin Recipes
Time 8h50m
Yield 4
Number Of Ingredients 16
Steps:
- Place pork in a large glass or ceramic bowl. Pour in olive oil, soy sauce, lime juice, minced onion, ginger, sugar, and flavor enhancer for marinade. Toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours, or overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the refrigerator and place in a shallow baking pan. Cover with some of the marinade and discard the rest.
- Cook in the preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
- While pork is resting, prepare sauce: Combine cherry preserves, wine, corn syrup, cinnamon, nutmeg, cloves, and salt in a saucepan and bring to a boil; remove from heat. Keep warm.
- Drizzle sauce over pork, top with almonds, and serve.
Nutrition Facts : Calories 1370.6 calories, Carbohydrate 66.2 g, Cholesterol 48.9 mg, Fat 114 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 16 g, Sodium 3221.1 mg, Sugar 49.5 g
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- Untie roast; trim fat from roast. Retie roast. Combine ginger, dry mustard, and pepper; rub mixture over surface of roast. Place roast on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of roast, if desired. Place roast in a 450° oven. Reduce heat to 350°, and bake 1 hour and 15 minutes.
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