ROAST PORK LOIN (with cherry sauce)


The basis of the sauce is a jar of cherry preserves. Ranging from sweet to tart, and variety will do the trick, so use your favorite.

Makes 6 servings

Total time: 50 minutes


1/3 cup diced shallots

2 tbsp canola oil

1/2 tsp each ground coriander, ground fennel seed, and red pepper flakes


1 jar cherry preserves (12 oz.)

1/3 cup Dijon mustard

1/4 cup honey

Salt and pepper to taste

1 tbsp fresh lemon juice


1 pork loin roast, trimmed and seasoned with salt and black pepper (2lb)

2 tbsp canola oil

preheatĀ oven to 425*.

For the sauce,sweat shallots in 2 tbsp oil in a nonstick skillet over medium heat, 3 minutes. Add coriander,fennel seed , and pepper flakes; cook 1 minute more.

Add cherry preserves,Dijon, and honey and heat over medium until preserves dissolve; season with salt and black pepper. Reserve 1 cup cherry sauce and stir in lemon juice; set aside to serve with pork.

For the pork, searĀ  pork loin in 2 tbsp oil in a saute pan over high heat, about 10 minutes. Brush pork with some of the remaining 1/2 cup cherry sauce; roast 10 minutes. Remove pork from oven and glaze with sauce. Continue roasting pork, glazing every 10 minutes, until an instant-read- thermometer inserted into the thickest part registers 145*, about 20 minutes more.

Remove pork from oven and tent with foil; let rest 10 minutes. Slice pork and serve with reserved cherry sauce.

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