Cherry Almond Glazed Pork
Submitted by polishbrat
Cherry almond glazed pork loin roasted low and slow, then finished with a spiced cherry preserves glaze of cinnamon, nutmeg, cloves, and toasted almonds. A show-stopping holiday roast.
YIELD
6 servingsPREP
15 minCOOK
3 hrsREADY
3 hrsThis pork loin spends most of its time in the oven plain, just salt, pepper, and patience. The cherry glaze doesn’t go on until the last 30 minutes, which is smart: sugar-based glazes burn if they’re on from the start. Cherry preserves simmered with corn syrup, red wine vinegar, cinnamon, nutmeg, and ground cloves create a thick, spiced fruit sauce that clings to the roast and caramelizes into a glossy, jewel-toned crust during those final basting rounds.
Red wine vinegar in the glaze keeps it from being one-note sweet. That sharp acidity cuts through the cherry preserves and balances the warm spices, giving the glaze a sophisticated sweet-tart edge.
Toasted almonds stirred into the warm glaze add a nutty crunch that contrasts with the sticky fruit coating. Pass extra sauce on the side so everyone can drizzle more over their sliced pork.
Kitchen Tips
- Roast the pork uncovered on a rack for even browning on all sides
- Make the glaze while the pork roasts so it’s ready when you need it
- Baste several times during the final 30 minutes. Each coat builds up a thicker, stickier glaze
- Let the roast rest before carving. The glaze firms up slightly and slices cleaner
Variations
- Use apricot preserves instead of cherry for a milder, golden glaze
- Add a splash of bourbon to the glaze for a Southern-inspired twist
- Stir dried cranberries into the glaze alongside the almonds for extra fruit
Ingredients
Directions
Rub the roast with a little salt and pepper.
Place it on a rack, in a shallow baking pan.
Roast uncovered in a 325℉ (160℃). oven for about 2 to 2½ hours.
Meanwhile, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves.
Heat to boiling, stirring frequently.
Reduce the heat and simmer 2 minutes more.
Add toasted almonds. Keep the sauce warm. When meat has roasted for the above time, spoon enough hot cherry sauce over the roast to glaze.
Return to the oven for about 30 minutes more, or until meat thermometer reads 170 degrees F.
Baste roast with sauce several times during last 30 minutes.
Pass remaining sauce with the roast.
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