Cherry-Port Glazed Pork Loin Roast

  • chibirae Posted: 08/20/14
    Worthy of a Special Occasion

    This recipe took WAY longer than it stated. I started cooking the loin at 5:10 and it didn't finish til 6:50! And the cherry glaze mostly sloughed off of the roast, and burned a lot. Instead of smelling like delicious pork, the house smells like burned sugar. It would be beneficial to check the temperature at 20 minutes, instead of adding the glaze then. The actual flavour was good, and the pork was moist.

  • Brie30 Posted: 08/10/14
    Worthy of a Special Occasion

    I made this using pork tenderloin. It had a wonderful flavor. Did not have the fresh herbs but was still fine without it. My husband enjoyed it!

  • BZsMom Posted: 09/08/14
    Worthy of a Special Occasion

    I made this tonight. It was quick and easy and FANTASTIC. Hubby loved it too. I'd definitely make this for company and even consider it for a party/holiday (cherry thrfr red glaze) dinner. I did however use a 1.5lb tenderloin. At 20 minutes I checked the temp (105) and did the port/cherry glaze. Then I put it back into the oven (still at 425) for 10 minutes - perfect 135 degrees after that. Then 10 min rest with more glaze. So it is true that the time it takes to cook seems a bit off.

  • acmeinecke Posted: 09/11/14
    Worthy of a Special Occasion

    I made this with a pork tenderloin instead of a pork loin and served it with rice and a butter lettuce salad. Everyone loved it. I was concerned the cooking time would not be enough, but it was perfect (I actually subtracted 5 minutes off the first section of time in the oven since it was a smaller tenderloin). It was perfectly juicy and tender and the sauce was wonderful.

advertisement

More From Cooking Light