Cherry-Port Glazed Pork Loin Roast

 Recipe
Photo: Justin Walker; Styling: Kaitlyn du Ross
Port reduces to an intensely fruity, syrupy glaze for the pork loin. You can also omit the port and stir 2 tablespoons unsalted chicken stock into the cherry preserves. Fresh sage or rosemary would work in place of the thyme.
4

Worthy of a special occasion

Yield:

Serves 12 (serving size: 3 ounces pork)

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 45 Minutes

Nutritional Information

Calories 191
Fat 7 g
Satfat 1.9 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 21 g
Carbohydrate 9 g
Fiber 0.0 g
Cholesterol 66 mg
Iron 1 mg
Sodium 245 mg
Calcium 20 mg

Ingredients

3/4 cup ruby port
1/2 cup cherry preserves
1 teaspoon chopped fresh thyme
1 teaspoon garlic powder
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (3-pound) boneless pork loin, trimmed
1 tablespoon olive oil
Cooking spray
Thyme sprigs (optional)

Preparation

1. Preheat oven to 425°.

2. Bring port to a boil in a small saucepan over medium-high heat; cook 10 minutes or until reduced to 2 tablespoons. Stir in cherry preserves; cook 45 seconds. Remove pan from heat; stir in chopped thyme.

3. Combine garlic powder, salt, and pepper in a small bowl. Rub spice mixture evenly over pork. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides.

4. Place pork on a jelly-roll pan coated with cooking spray. Roast at 425° for 20 minutes. Brush pork with half of port mixture; roast at 425° for 5 minutes or until a thermometer registers 135°. Remove pork from oven; brush with remaining half of port mixture. Let stand 10 minutes before cutting into slices. Top with thyme sprigs, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

August 2014
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