Cherry Pork Loin

This pork loin roast gets a spice rub of thyme and black pepper before slow-roasting uncovered until the exterior develops a gorgeous crust. The real star is the cherry preserve glaze, sharpened with red wine vinegar and warmed up with cinnamon, cloves, and nutmeg.

That glaze goes on during the last stretch of cooking, so the sugars caramelize without burning. The vinegar cuts through the sweetness of the preserves and balances the richness of the pork, giving you a sauce that’s fruity but never cloying.

Let the roast rest for at least 15 minutes after pulling it from the oven. This lets the juices redistribute so every slice stays moist rather than flooding the cutting board.

Pro Tips

• Bring the pork loin to room temperature before roasting. Cold meat straight from the fridge cooks unevenly.
• Use a meat thermometer. Pull it at 145°F (63°C) internal temp for juicy, slightly pink pork.
• Simmer the cherry sauce just until it thickens slightly. Overcooking breaks down the preserves into something too thin to coat properly.
• Save extra sauce for spooning over individual portions at the table.

Variations

• Swap cherry preserves for apricot or cranberry for a different fruit-forward profile.
• Add a splash of bourbon to the sauce for smoky depth.
• Try this same glaze on a bone-in pork roast or thick-cut pork chops.