Cherry-Port Glazed Pork Loin Roast Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by David Bonom
Port reduces to an intensely fruity, syrupy glaze for the pork loin. You can also omit the port and stir 2 tablespoons unsalted chicken stock into the cherry preserves. Fresh sage or rosemary would work in place of the thyme.
Ingredients
3/4 cup ruby port
1/2 cup cherry preserves
1 teaspoon chopped fresh thyme
1 teaspoon garlic powder
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (3-pound) boneless pork loin, trimmed
1 tablespoon olive oil
Cooking spray
Thyme sprigs (optional)
Instructions
Preheat oven to 425 °.
Bring port to a boil in a small saucepan over medium-high heat; cook 10 minutes or until reduced to 2 tablespoons. Stir in cherry preserves; cook 45 seconds. Remove pan from heat; stir in chopped thyme.
Combine garlic powder, salt, and pepper in a small bowl. Rub spice mixture evenly over pork. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides.
Place pork on a jelly-roll pan coated with cooking spray. Roast at 425 ° for 20 minutes. Brush pork with half of port mixture; roast at 425 ° for 5 minutes or until a thermometer registers 135 °. Remove pork from oven; brush with remaining half of port mixture. Let stand 10 minutes before cutting into slices. Top with thyme sprigs, if desired.
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