Roast Pork Loin with Cherry Marinade

Roast Pork Loin with Cherry Marinade

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Pork Roast with Cherry Marinade

Pork Tenderloin with Cherry Marinade - A little sweet and a whole lot savory, slow roasted for tender moist succulent pork. | www.lakesidetable.com

A little sweet and a whole lot savory, slow roasted for tender moist succulent pork. | www.lakesidetable.com

  • Author: Madalaine
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Roast

Ingredients

  • 1 boneless pork loin (4 lbs)
  • 1 small bunch of thyme

Cherry Marinade

  • 1 cup dried cherries
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • 1 cup chicken stock
  • 1/2 cup red wine vinegar
  • 1/2 cup aged balsamic vinegar
  • 1/4 orange juice
  • 1 teaspoon kosher salt

Equipment

  • saucepan and whisk
  • roasting pan
  • tin foil
  • large zip lock
  • blender

Instructions

Make the Marinade

  1. In a small saucepan, simmer all marinade ingredients for 10 minutes.  If it reduces down too much, add more chicken stock.  You should have at least 1 1/2 of marinade.
  2. Let the marinade cool and blend in a blender until smooth.

Marinate

  1. Put the pork and marinade in a zip lock for at least 1 hour and up to over night.

Roast

  1. Preheat oven to 475ºF.
  2. Put pork in a roasting pan fat side up. Top with thyme sprigs.
  3. Pour marinade in sauce pan over medium to high heat and reduce by 1/2.
  4. Pour over pork loin and thyme.
  5. Roast in the oven for 10 minutes then turn the temperature to 250ºF.
  6. Roast at the lower temperature for 3-4 hours, until the internal temperature reaches 150º to 155º
  7. Remove from oven and tent with tin foil for 15 minutes.  Slice thinly and serve.