After having a wonderful cherry Brie topping from a local market, I just knew I had to create one for pork. If you’re really crazy about cherries, add even more to the slow cooker. \u2014Susan Stetzel, Gainesville, New York<\/p>\n","protected":false},"author":7061,"featured_media":1615192,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304328,304993,304292,305487,307153,304430,304338,304390,307104,303966,304988,304408,304368,306848,305024,304268,307307,307383,307400,306441,324623,304388,304078,304353,304403],"categories-v2":[308623,308988,308319,308984,308481,308940,308305,310796,310199,308830,308992,308761,310155,308495,308935,308813,308745,309603,308965,259483,310342,310410,310430,312419,309177,308752,308698,309004,309005,308812],"coauthors":[305],"recommended_recipes":[{"post_title":"Balsamic Pork Tenderloin","post_link":"\/recipes\/balsamic-glazed-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2025\/01\/Balsamic-Pork-Tenderloin_EXPS_TOHD24_70932_AbbeyLittlejohn_08.jpg"},{"post_title":"Apple Pork 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Ribs","post_link":"\/recipes\/cherry-barbecue-pork-ribs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cherry-Barbecue-Pork-Ribs_exps114613_SD1999448B02_28_2bC_RMS-6.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cherry-Balsamic-Pork-Loin_exps174924_TH143191D11_22_7b_RMS.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/cherry-balsamic-pork-loin\/","name":"Cherry Balsamic Pork Loin","datePublished":"2018-01-01","dateModified":"2023-03-16","prepTime":"PT20M","cookTime":"PT03H00M","totalTime":"PT03H20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Cherry-Balsamic-Pork-Loin_exps174924_TH143191D11_22_7b_RMS-2.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"After having a wonderful cherry Brie topping from a local market, I just knew I had to create one for pork. If you're really crazy about cherries, add even more to the slow cooker. \u2014Susan Stetzel, Gainesville, New York","recipeIngredient":["1 boneless pork loin roast (3 to 4 pounds)","1 teaspoon salt","1\/2 teaspoon pepper","1 tablespoon canola oil","3\/4 cup cherry preserves","1\/2 cup dried cherries","1\/3 cup balsamic vinegar","1\/4 cup packed brown sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides."},{"@type":"HowToStep","text":"Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low until tender (a thermometer inserted in pork should read at least 145°), 3-4 hours."},{"@type":"HowToStep","text":"Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce."}],"recipeYield":"8 servings (1-1\/3 cups sauce)","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 359 calories","fatContent":"10g fat (3g saturated fat)","cholesterolContent":"85mg cholesterol","sodiumContent":"128mg sodium","carbohydrateContent":"34g carbohydrate (31g sugars","fiberContent":"0 fiber)","proteinContent":"33g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.590909,"reviewCount":22,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleLeaf"},"reviewBody":"I made this in my oval graniteware roaster in the oven rather than using a crock pot (I don't like meat cooked in a crock pot because it doesn't brown). I put the meat into the roaster sprinkled it with nutmeg, cranked the oven to 400 degrees and let it roast for about 30-40 minutes on all 4 sides, mixed up the rest of the ingredients and poured it on top, lowered the oven temp to about 325, covered with the lid of the roaster and baked for the afternoon (about 4-5 hours) lowering the oven temp every hour or so until down to about 250 degrees for the last hour. Skim the fat from the juice and served with parsleyed butter noodles.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldTag"},"reviewBody":"Made this for a 75th birthday celebration. Received several compliments. I sliced the meat after rest period, spooned some sauce over meat, covered, sat in warm oven to keep warm. Then, I added a little more brown sugar to remaining sauce and heated on stove to melt sugar. Served it along side of meat. Most people spooned sweeter sauce over meat. Sauce was excellent, I just preferred it to be slightly sweeter. Served with cheesy potato casserole, green beans, salad. And, of course, birthday cake and ice cream. Will definitely make again. Great for company, Christmas or Easter. Great for a special everyday meal. Roast was very tender, juicy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Gold8Ball"},"reviewBody":"Third time having this roast. This time I tied the roast to make it more compact so it would cook more evenly. I cooked the roast to 140\u00b0, tented it, and let it rest to get the temp to 145\u00b0. Perfectly blushing pink and tender.... Love this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleSushi"},"reviewBody":"I prepared this recipe as written except I doubled the amount of dried cherries. It was wonderful! I'm going to use it for Easter dinner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanChilli"},"reviewBody":"I made this for supper tonight and it was wonderful! Although I used a 2# roast, I still made the full amount of cherry sauce so we could enjoy some of it over my Rosemary Mashed Potatoes. The flavors were very complimentary and I will definitely make this delicious roast again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldFries"},"reviewBody":"This was very tender. I didn't want to pay the outrageous price for dried cherries so I subbed in craisins...I don't think it hurt the flavor at all. Gave a little bite to it. Hubby liked the glaze and he requested it on beef loin next time. I feel it will be a great complement to the beef...looking forward to it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueLobster"},"reviewBody":"My daughter who is a very picky eater selected this out of a recipe book. I cooked this as directed and everyone absolutely LOVED it! Delicious. Will make again - like this weekend!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFlask"},"reviewBody":"I have made this many times and it is so tender & delicious. Great for company as well. Also, leftovers are great cut up in a salad or as a sandwich.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPalmtree"},"reviewBody":"Such a delicious dish! I was a little worried about the short cooking time, but the roast turned out perfectly, very moist and not stringy at all. It makes a beautiful holiday meal.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBox"},"reviewBody":"This is a great recipe and as everyone says, the pork comes out so tender you don't even need a knife to cut it. The cherry balsamic sauce is excellent. You could even use it over chicken or fish. Thanks for the great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenAnchor"},"reviewBody":"I made this with thick cut loin chops instead of a roast. The chops were incredibly tender and delicious. The cherry and balsamic is a perfect flavor combination! Definitely on the list of meals I will prepare again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePlanet"},"reviewBody":"I was very disappointed in this dish. It was very blah! Followed direction exactly, just not much flavor. May doctor it up & try again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldChilli"},"reviewBody":"This came out really tender. The sauce was sweet and added flavor, although it thinned out a lot during cooking. I had 6lb roast, so cooked it for 8 hours. The leftovers were perfect in pork fried rice!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePuzzle"},"reviewBody":"Amazingly good! Seared on stove, added lemon zest to sauce & used sour cherries. No slow cooker, Finished in oven. Planning on making this next dinner party.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Olive8Ball"},"reviewBody":"Made this for dinner tonight and my husband and I both loved it!! Will definitely make it again! Great company dinner. I did use craisins and they were wonderful, but I may try cherries next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBug"},"reviewBody":"This is a great way to dress up a pork roast with very little effort. The sauce is delicious, though I would add some cornstarch next time to thicken it up, since it came out pretty runny after the long cooking time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedSubmarine"},"reviewBody":"Resulted in juicy, tender, and very flavorful pork! This makes for a visually impressive dish. I used a homemade cranberry sauce and dried cranberries in place of the cherry preserves and dried cherries because these were what I had on-hand, but these were the only changes I made to the recipe. I recommend placing the pork fat side up in the crockpot to help the pork stay juicy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenChefHat"},"reviewBody":"Meat taste is flavorless, cherries don't taste too good aster being slow cooked either.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPin"},"reviewBody":"My husband loved this recipe. The only thing I did different was that I took a previous reviewer's suggestion and thickened the sauce with a tbsp. of cornstarch, and I added 1\/4 teaspoon of ground cloves.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueSubmarine"},"reviewBody":"(Note: Cook on high for the time mentioned on the recipe.) This was good and easy. I used crasins instead of cherries and that worked fine with the flavors.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleGuitar"},"reviewBody":"Very delicious! I\u2019m also going to use the sauce with pork chops.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBox"},"reviewBody":"The pork loin was delicious~ very tender and wonderful flavor. I added one tablespoon cornstarch to thicken the sauce, but it was still very thin, and in fortunately, my husband and I found the flavor of sauce too tart (perhaps it was the balsamic?). I ended up changing the sauce quite a bit, but in the end the dish was a great success.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"174924","romance_copy_dek":"After having a wonderful cherry Brie topping from a local market, I just knew I had to create one for pork. 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Serve pork with sauce.","SequenceNo":3}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Dinner Recipes","ID":94278},{"Name":"Easter Dinner Recipes","ID":94758},{"Name":"Pork Dinner Recipes","ID":94802},{"Name":"Roast Recipes","ID":94806}],"Cuisine":[],"HealthyEating":[{"Name":"Healthy Eating","ID":0},{"Name":"Low Fat Dinner Recipes & Main Dishes","ID":105400},{"Name":"Low Fat Recipes","ID":105180}],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Easter Main Dish Recipes","ID":104270},{"Name":"Easter Recipes","ID":104254}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Pork Main Dishes","ID":100593},{"Name":"Pork Recipes","ID":100597},{"Name":"Pork Roast Recipes","ID":100797},{"Name":"Slow Cooker Pork Recipes","ID":100605}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Dinner Recipes","ID":107489},{"Name":"Taste Recipes Magazine Recipes","ID":107265}],"WinningRecipes":[{"Name":"Winning Recipes","ID":0},{"Name":"Winning Dinner Recipes","ID":107215},{"Name":"Winning Healthy Recipes","ID":107219},{"Name":"Winning Slow Cooker Recipes","ID":107231}],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Winning Recipes","ID":304353},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Pot Roasts","ID":306441},{"Name":"Gear","ID":303966},{"Name":"Appliances","ID":304032},{"Name":"Slow Cooker","ID":304078},{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Low-Sodium","ID":305024},{"Name":"Holidays & Events","ID":304368},{"Name":"Easter","ID":304430},{"Name":"Fall","ID":304390},{"Name":"Holidays","ID":304408},{"Name":"Seasons","ID":304388},{"Name":"Winter","ID":304403},{"Name":"Ingredients","ID":306848},{"Name":"Dried Fruits","ID":307153},{"Name":"Fruits","ID":307104},{"Name":"Meat & Poultry","ID":307307},{"Name":"Pork","ID":307383},{"Name":"Pork Roasts","ID":307400},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"5 ounces cooked pork with about 2 tablespoons sauce: 359 calories, 10g fat (3g saturated fat), 85mg cholesterol, 128mg sodium, 34g carbohydrate (31g sugars, 0 fiber), 33g protein. ","NoOfRatings":22,"GoogleImage16x9":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/toh\/GoogleImages\/Cherry-Balsamic-Pork-Loin_exps174924_TH143191D11_22_7b_RMS.jpg","GoogleImage4x3":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/toh\/GoogleImagesPostCard\/Cherry-Balsamic-Pork-Loin_exps174924_TH143191D11_22_7b_RMS.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[],"CommentCount":22,"RatingCount":23,"RecipeCommentDetails":[{"Comment":"The pork loin was delicious~ very tender and wonderful flavor. I added one tablespoon cornstarch to thicken the sauce, but it was still very thin, and in fortunately, my husband and I found the flavor of sauce too tart (perhaps it was the balsamic?). I ended up changing the sauce quite a bit, but in the end the dish was a great success.","CommentId":1,"DateRated":"04\/20\/2020 12:08","GUID":"570acf821c6947fab03f80f4c3e3b1df","MemberId":9806433,"Rating":4,"ScreenName":"Tara","SubmittedDate":"04\/20\/2020 12:08"},{"Comment":"Very delicious! I\u2019m also going to use the sauce with pork chops.","CommentId":2,"DateRated":"03\/31\/2019 16:14","GUID":"52ca63fbeb8d475da1d976054b4cbab9","MemberId":6425768,"Rating":5,"ScreenName":"mommayor","SubmittedDate":"03\/31\/2019 16:14"},{"Comment":"I made this in my oval graniteware roaster in the oven rather than using a crock pot (I don't like meat cooked in a crock pot because it doesn't brown). I put the meat into the roaster sprinkled it with nutmeg, cranked the oven to 400 degrees and let it roast for about 30-40 minutes on all 4 sides, mixed up the rest of the ingredients and poured it on top, lowered the oven temp to about 325, covered with the lid of the roaster and baked for the afternoon (about 4-5 hours) lowering the oven temp every hour or so until down to about 250 degrees for the last hour. Skim the fat from the juice and served with parsleyed butter noodles.","CommentId":3,"DateRated":"02\/21\/2019 19:19","GUID":"614e5d190e794d26b68884fefeef1893","MemberId":9612568,"Rating":5,"ScreenName":"D. ","SubmittedDate":"02\/21\/2019 19:19"},{"Comment":"My husband loved this recipe. The only thing I did different was that I took a previous reviewer's suggestion and thickened the sauce with a tbsp. of cornstarch, and I added 1\/4 teaspoon of ground cloves.","CommentId":4,"DateRated":"02\/05\/2019 19:07","GUID":"95a927874d49405288453bb065a12b1f","MemberId":9605916,"Rating":5,"ScreenName":"Judy","SubmittedDate":"02\/05\/2019 19:07"},{"Comment":"Third time having this roast. This time I tied the roast to make it more compact so it would cook more evenly. I cooked the roast to 140\u00b0, tented it, and let it rest to get the temp to 145\u00b0. Perfectly blushing pink and tender.... Love this recipe.","CommentId":5,"DateRated":"10\/07\/2018 09:18","GUID":"9f1bb8c9097c49fc8f59a537dd3948b6","MemberId":2649709,"Rating":5,"ScreenName":"Ann R","SubmittedDate":"10\/07\/2018 09:18"},{"Comment":"","CommentId":6,"DateRated":"04\/16\/2017 15:22","GUID":"afdfef24e5084294ab469fc5f9308ac3","MemberId":7001474,"Rating":5,"ScreenName":"Jean","SubmittedDate":"04\/16\/2017 15:22"},{"Comment":"
Resulted in juicy, tender, and very flavorful pork! This makes for a visually impressive dish. I used a homemade cranberry sauce and dried cranberries in place of the cherry preserves and dried cherries because these were what I had on-hand, but these were the only changes I made to the recipe. I recommend placing the pork fat side up in the crockpot to help the pork stay juicy.<\/p>","CommentId":7,"DateRated":"12\/29\/2016 20:49","GUID":"7c736e9847c4403da4d510e42af215f2","MemberId":7446023,"Rating":5,"ScreenName":"AllisonO","SubmittedDate":"12\/29\/2016 20:49"},{"Comment":"
This is a great way to dress up a pork roast with very little effort. The sauce is delicious, though I would add some cornstarch next time to thicken it up, since it came out pretty runny after the long cooking time.<\/p>","CommentId":8,"DateRated":"05\/15\/2016 14:38","GUID":"db8471581d894be39af09e1107d21c0b","MemberId":7370803,"Rating":5,"ScreenName":"Jogeng09","SubmittedDate":"05\/15\/2016 14:38"},{"Comment":"
Made this for dinner tonight and my husband and I both loved it!! Will definitely make it again! Great company dinner. I did use craisins and they were wonderful, but I may try cherries next time.<\/p>","CommentId":9,"DateRated":"04\/21\/2016 23:17","GUID":"173b31b88bc344adb7e4cee901627ccb","MemberId":1284832,"Rating":5,"ScreenName":"vstark06","SubmittedDate":"04\/21\/2016 23:17"},{"Comment":"
Amazingly good! Seared on stove, added lemon zest to sauce & used sour cherries. No slow cooker, Finished in oven. Planning on making this next dinner party.<\/p>","CommentId":10,"DateRated":"04\/08\/2016 21:35","GUID":"726a7502aad74d8d809374965948a4cd","MemberId":8828624,"Rating":5,"ScreenName":"Mnms8868","SubmittedDate":"04\/08\/2016 21:35"},{"Comment":"
Made this for a 75th birthday celebration. Received several compliments. I sliced the meat after rest period, spooned some sauce over meat, covered, sat in warm oven to keep warm. Then, I added a little more brown sugar to remaining sauce and heated on stove to melt sugar. Served it along side of meat. Most people spooned sweeter sauce over meat. Sauce was excellent, I just preferred it to be slightly sweeter. Served with cheesy potato casserole, green beans, salad. And, of course, birthday cake and ice cream. Will definitely make again. Great for company, Christmas or Easter. Great for a special everyday meal. Roast was very tender, juicy.<\/p>","CommentId":11,"DateRated":"03\/20\/2016 17:49","GUID":"8cd7b0bea74f4a069698617f3d1930dd","MemberId":4272070,"Rating":5,"ScreenName":"Jewel1999","SubmittedDate":"03\/20\/2016 17:43"},{"Comment":"
I was very disappointed in this dish. It was very blah! Followed direction exactly, just not much flavor. May doctor it up & try again.<\/p>","CommentId":12,"DateRated":"03\/18\/2016 13:29","GUID":"f74cf39f7ce24aaf9f52c049cf46350c","MemberId":7422823,"Rating":3,"ScreenName":"Hcksslr","SubmittedDate":"03\/18\/2016 13:28"},{"Comment":"
I prepared this recipe as written except I doubled the amount of dried cherries. It was wonderful! I'm going to use it for Easter dinner.<\/p>","CommentId":13,"DateRated":"03\/17\/2016 07:16","GUID":"9da83c6e7d314979a9b6012356af4c51","MemberId":6380742,"Rating":5,"ScreenName":"singerquilter","SubmittedDate":"03\/17\/2016 07:16"},{"Comment":"
This is a great recipe and as everyone says, the pork comes out so tender you don't even need a knife to cut it. The cherry balsamic sauce is excellent. You could even use it over chicken or fish. Thanks for the great recipe!<\/p>","CommentId":14,"DateRated":"01\/09\/2016 15:34","GUID":"AAFF21C7998E4EFBA6F3E870455D2F6D","MemberId":628113,"Rating":5,"ScreenName":"JCV4","SubmittedDate":"01\/09\/2016 15:34"},{"Comment":"
Such a delicious dish! I was a little worried about the short cooking time, but the roast turned out perfectly, very moist and not stringy at all. It makes a beautiful holiday meal.<\/p>","CommentId":15,"DateRated":"12\/29\/2015 16:52","GUID":"83f48d19a9af4d0298bef056bdc3e330","MemberId":6365761,"Rating":5,"ScreenName":"teachershirl","SubmittedDate":"12\/29\/2015 16:52"},{"Comment":"
I have made this many times and it is so tender & delicious. Great for company as well. Also, leftovers are great cut up in a salad or as a sandwich.<\/p>","CommentId":16,"DateRated":"03\/28\/2015 18:01","GUID":"de11a5275ebc4ea9b8a3bc4c064b791a","MemberId":3329799,"Rating":5,"ScreenName":"puzzlemad","SubmittedDate":"03\/28\/2015 17:59"},{"Comment":"
My daughter who is a very picky eater selected this out of a recipe book. I cooked this as directed and everyone absolutely LOVED it! Delicious. Will make again - like this weekend!<\/p>","CommentId":17,"DateRated":"12\/30\/2014 12:27","GUID":"1D3CB03BDF0544F08883EBFFDB96A648","MemberId":950808,"Rating":5,"ScreenName":"SMALLFRYED","SubmittedDate":"12\/30\/2014 12:27"},{"Comment":"
This was very tender. I didn't want to pay the outrageous price for dried cherries so I subbed in craisins...I don't think it hurt the flavor at all. Gave a little bite to it. Hubby liked the glaze and he requested it on beef loin next time. I feel it will be a great complement to the beef...looking forward to it!<\/p>","CommentId":18,"DateRated":"12\/05\/2014 16:34","GUID":"8146a5da4b9b4a7ba40f113ed9788787","MemberId":8039944,"Rating":4,"ScreenName":"plewis8288@gmail.com","SubmittedDate":"12\/05\/2014 16:34"},{"Comment":"
This came out really tender. The sauce was sweet and added flavor, although it thinned out a lot during cooking. I had 6lb roast, so cooked it for 8 hours. The leftovers were perfect in pork fried rice!<\/p>","CommentId":19,"DateRated":"09\/09\/2014 21:36","GUID":"fed52f4d832b4854a046a949aeec2850","MemberId":4631582,"Rating":5,"ScreenName":"aug2295","SubmittedDate":"09\/07\/2014 20:24"},{"Comment":"
I made this for supper tonight and it was wonderful! Although I used a 2# roast, I still made the full amount of cherry sauce so we could enjoy some of it over my Rosemary Mashed Potatoes. The flavors were very complimentary and I will definitely make this delicious roast again!<\/p>","CommentId":20,"DateRated":"","GUID":"b8cf32be267e4395ad965c5221ff1b71","MemberId":1473861,"Rating":5,"ScreenName":"sgronholz","SubmittedDate":"04\/27\/2014 20:23"},{"Comment":"
Meat taste is flavorless, cherries don't taste too good aster being slow cooked either.<\/p>","CommentId":21,"DateRated":"","GUID":"26513527af9946b8b71a53e0bb128388","MemberId":2664213,"Rating":1,"ScreenName":"star10st","SubmittedDate":"04\/26\/2014 10:24"},{"Comment":"
(Note: Cook on high for the time mentioned on the recipe.) This was good and easy. I used crasins instead of cherries and that worked fine with the flavors.<\/p>","CommentId":22,"DateRated":"","GUID":"8bc9c0f7d70e4218b64711ddb52e420f","MemberId":1948132,"Rating":4,"ScreenName":"ahuyser","SubmittedDate":"03\/29\/2014 13:35"},{"Comment":"
I made this with thick cut loin chops instead of a roast. The chops were incredibly tender and delicious. The cherry and balsamic is a perfect flavor combination! Definitely on the list of meals I will prepare again!<\/p>","CommentId":23,"DateRated":"","GUID":"8010D1BA5FAA43D0AB1DA6306ED3057D","MemberId":1236761,"Rating":5,"ScreenName":"cast_iron_king","SubmittedDate":"03\/28\/2014 09:12"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51245,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43606,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":312419,"name":"Pot Roasts","slug":"pot-roasts","term_group":0,"term_taxonomy_id":312354,"taxonomy":"categories-v2","description":"Take dinner low and slow with these pot roast recipes for savory suppers that are hearty and hands-off.","parent":310796,"count":358,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/pot-roasts\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Cherry Balsamic Pork Loin"}},"analytics":[],"yoast_head":"\n