Cherry Pork Loin
Yield
12 servingsPrep
10 minCook
2 hrsReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
pork loin roast
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
thyme
crushed, dried |
*
|
| 1 | cup |
cherry preserves
|
* |
| ¼ | cup |
red wine vinegar
|
|
| 2 | tablespoons |
light corn syrup
|
|
| ¼ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
pork loin roast
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1.3 | ml |
thyme
crushed, dried |
*
|
| 237 | ml |
cherry preserves
|
* |
| 59 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
light corn syrup
|
|
| 1.3 | ml |
cloves
ground |
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
cinnamon
|
|
Directions
Rub roast thoroughly with mixture of preceding ingredients.
Roast, uncover. Combine sauce ingredients and bring just to boiling, simmer 1 to 4 minutes.
Spoon sauce over the roast after it has cooked about 2½ hours.
