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Roast Pork with Cherry-Almond Glaze

Your pork roast will never dry out during cooking with this sweet cherry glaze. You can also spoon the sauce over slices of baked ham.
  • Total Time
    Prep: 10 min. Bake: 65 min. + standing
  • Makes
    10 servings


  • 1 boneless whole pork loin roast (3-1/2 pounds)
  • 1 teaspoon salt
  • 1 jar (12 ounces) cherry preserves
  • 1/4 cup cider vinegar
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon each ground cinnamon, nutmeg and cloves
  • 1/4 cup slivered almonds


  • Sprinkle roast with salt; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes.
  • In a small saucepan, bring the preserves, vinegar, corn syrup and spices to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside 3/4 cup for serving. Stir almonds into remaining mixture.
  • Brush roast with some of the glaze. Bake 35-50 minutes longer or until a thermometer reads 160°, brushing frequently with remaining glaze. Let stand for 10 minutes before slicing. Serve with reserved cherry mixture.
Nutrition Facts
4-1/2 ounces: 310 calories, 9g fat (3g saturated fat), 79mg cholesterol, 287mg sodium, 26g carbohydrate (23g sugars, 0 fiber), 31g protein.

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Average Rating:
  • khughes10
    Apr 21, 2019

    Wonderful dinner! I used a pork shoulder and didn't have the cherry preserves so I used frozen cherries and some coconut sugar. In everything else, I followed the recipe.

  • Angel182009
    Aug 30, 2014

    I don't like to eat a lot of pork but I came across this and had to try it. The glaze made this super delicious! Everyone who tried it loved it!

  • homemadewithlove
    May 28, 2014

    Cherry glaze is wonderful and compliments the meat very well. I have used this recipe for several holiday meals.

  • themartins
    Feb 14, 2013

    This is our family's favorite recipe for pork roast. Yummy!

  • bookhamster
    Apr 26, 2012

    No comment left

  • JMU
    Oct 18, 2010

    Took much longer to cook pork than noted in instructions. But it ended up being quite good.

  • Sweetums5
    Mar 22, 2010

    I found this recipe years ago in another cookbook featuring recipes from the 40's. In fact, made it for dinner tonight. The cherry glaze is excellent---can be used with ham, pork loin and on chicken. Guests were using it as a dipping sauce for their bread.