How To make Cherry Almond Glazed Pork Roast
Posted by Stewart Hopper - 4 lb Boneless pork roast
Salt and pepper 1 12 oz jar cherry preserves
1/4 c Red wine vinegar
2 tb Light corn syrup
1/4 ts Cinnamon
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1/4 c Toasted slivered almonds
Rub roast with a little salt and pepper. Place on rack in shallow roasting pan. Roast, uncovered at 325 degrees for 2-4 hours. Meanwhile, combine preserves, vinegar, syrup, spices and 1/4 teaspoon salt. Heat and stir until boiling, reduce heat and simmer for 2 minutes. Add almonds. Keep sauce warm. Spoon some sauce over roast to glaze. Return to oven until meat thermometer reads 170 degrees, basting with sauce several times. Remove from oven and let stand ten minutes. Slice roast and pass remaining sauce over slices. Heat and serve. -----
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Recipe:
Smoked Pork Loin with Cherry Almond Glaze
Today's cook on the Kamado Joe Cooking Channel is a 4.75 pound pork loin roast with a cherry almond glaze! This is a rather quick and easy cook! Here's the recipe:
Smoked Pork Loin with Cherry Almond Glaze
Ingredients:
1 3-5lb pork loin
Seasoning:
2 tbsp coarse kosher or sea salt
2 tsp fresh cracked black pepper
1 tsp granulated garlic
Glaze:
1 10oz jar of cherry preserves
1/4 cup red wine
1/4 cup light corn syrup
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup slivered almonds
Directions:
Preheat grill, smoker, or oven to 300 degrees. Trim the roast of excess fat. Mix seasoning ingredients and coat the outer surface of the pork loin. (Optional: tie roast to create a more uniform thickness for even cooking.) Place the roast on the grill or in the oven and insert meat thermometer into the center of the meat.
Preparing the Glaze:
Place all glaze ingredients except almonds in a medium saucepan and bring to a slow boil, stirring constantly. Once a slow boil is achieved, reduce heat to low and stir in almonds for 5 more minutes. Set aside and keep warm.
Glazing the Loin:
When the internal temperature of the loin reaches about 90 degrees, baste the roast on all sides with a light coat of the glaze. When the roast reaches 115-120 degrees, baste it once more.
When the pork loin reaches an internal temperature of 135-140 degrees, remove it from the grill, cover with foil, and let rest for 10-15 minutes.
Slice and serve with remaining glaze.
Delicious stuff!
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Learn how to make Cherry Pork Chops - tender and juicy, coated in a sweet and tangy cherry sauce for a burst of flavor in every bite, ready in 30 minutes. This is one of my family’s favorite recipes and you will see that even the pickiest eaters will love it. And this recipe is so easy even the newest home cooks can do it.
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6 boneless pork chops
3 tablespoons unsalted butter
1/4 cup brown sugar
1 1/3 cup frozen cherries (thawed or fresh pitted cherries cut in half)
2 cloves garlic (minced)
2 tablespoons soy sauce
1 teaspoon fresh lime juice
1 teaspoon balsamic vinegar
salt and pepper (to taste)
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Roast Pork Loin Recipe with Tart Cherry Compote Tutorial S2 Ep216
Garlic Rosemary and Almonds make the crust on this delightful Roast Pork Loin Recipe. We will also make a Tart Cherry Compote recipe to go on the pork after it is cooked. This how to make pork loin Tutorial will answer any questions you might have about the preparation of this dish.
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