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Apple Roasted Pork with Cherry Balsamic Glaze

Total Time

Prep: 30 min. Bake: 50 min.+ standing


8 servings

I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. There is a short time span between caramelized onions and burned ones, so pay close attention once they start cooking. —Josh Downey, McHenry, Illinois
Apple Roasted Pork with Cherry Balsamic Glaze Recipe photo by Taste of Home


  • 1 boneless pork loin roast (3 pounds)
  • 1-1/2 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 1/4 cup olive oil, divided
  • 3 medium apples, sliced
  • 1-1/2 cups unsweetened apple juice
  • 6 medium onions, sliced (about 5 cups)
  • 3 tablespoons balsamic vinegar
  • 1-1/2 cups frozen pitted dark sweet cherries
  • 1/2 cup cherry juice


  1. Preheat oven to 350°. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat; brown roast on all sides. Add apples and apple juice to pan. Bake, uncovered, 50-60 minutes or until a thermometer inserted in pork reads 145°, basting occasionally with pan juices.
  2. Meanwhile, in a large skillet, heat remaining oil over medium heat. Add onions and the remaining salt and pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low. Cook 35-40 minutes or until deep golden brown, stirring occasionally. Keep warm.
  3. Remove roast and apples to a serving plate; tent with foil. Let roast stand 10 minutes before slicing.
  4. Skim fat from pork pan juices. Place over medium-high heat; add vinegar and cook 1 minute, stirring to loosen browned bits from pan. Stir in cherries and cherry juice. Bring to a boil; cook 10-15 minutes or until mixture is reduced to about 1 cup. Serve pork, apples and onions with cherry glaze.

Nutrition Facts

1 serving: 387 calories, 15g fat (4g saturated fat), 85mg cholesterol, 498mg sodium, 29g carbohydrate (20g sugars, 3g fiber), 34g protein.

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