4. Do you have a website or cooking blog? Combine salt and brown sugar in medium bowl. Use cherry preserves or jam to make the sauce and add a bit of red food coloring for extra color if you like. Amount is based on available nutrient data. With this cookbook, you’re never more than a few steps away from a flavorful dinner. Add more water to the roasting pan as necessary during the last hours of cooking to prevent the fond from burning. Remove roast to warm serving platter and keep warm. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan. A slightly sweet Riesling is a good choice as well. Kosher salt and freshly ground black pepper, 1 chicken bouillon cube (or equivalent base or granules), 1 bunch green onions (with green, sliced into 1-inch lengths), 1 cup cherry jam, or use apricot or pineapple preserves, Optional: a few drops of red food coloring, Optional Garnish: chopped fresh chives or parsley. While the pork is resting use the skillet it was cooked in to make your sauce. Season endive with some salt and mix with olive oil. Rub roast with mixture. FOR THE SAUCE: Bring cherries, wine, granulated sugar, ¼ cup vinegar, ¼ cup defatted jus, and ruby port to simmer in small saucepan; cook, stirring occasionally, until reduced to 1 1/2 cups, about 30 minutes. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. at 160°C/320°F. Slice the pork roast and drizzle with some of the sauce. Transfer to a warm plate, and sprinkle with salt and pepper. Pile the onions onto the center of a baking pan. This Smoked Pork Rib Roast with Cherry Sauce is a celebration on to its own!! The roast can be cooked longer, but for neat slices, check for doneness after 4 hours. Add food coloring if desired. Slow-Roasted Pork Shoulder with Cherry Sauce. Let pork rest for about 5 minutes before slicing. For a side vegetable, consider steamed green beans or broccoli. Or use apricot preserves or pineapple preserves and … Slow-Roasted Pork Shoulder with Cherry Sauce. Strain the juices and skim off any excess fat. Technique
Cook pork in 2 batches, allowing to brown well around the edges, about 1 to 2 minutes on each side. Servings Per Recipe: * Percent Daily Values are based on a 2,000 calorie diet. Roast uncovered at 325 degrees for about 2 1/2 hours. Let pork rest for about 5 minutes before slicing. For a tangier sauce, add about 1 to 2 teaspoons of balsamic vinegar to the saucepan with the cherry preserves. Serve, passing sauce separately. Rub salt mixture over entire pork shoulder and into slits. Remove from heat and stir in remaining vinegar. Stir the mixture well and pour over the pork roast. Adjust oven rack to lowest position and heat oven to 325 degrees. By using The Spruce Eats, you accept our, Roast Pork Loin With Sweet Potatoes and Apples, Crock Pot Pork Shoulder for Pulled-Pork Sandwiches, Pork Loin Steaks With Mushroom Stroganoff Sauce. Trim and discard excess fat. Preheat oven to 400°F. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Pinterest (Opens in new window), The Unique Health Benefits of Every Type of Milk, Get $90 Off Of Home Chef For Your Thanksgiving Meal For Veterans Day, Stay Warm With A Nice Coffee Cocktail With The Help Of Trade Coffee, Get A New Instant Pot On Sale Just In Time For The Holidays, Sierra Nevada Celebration IPA Is Fall’s Perfect Party Beer, Oak & Eden’s Award-Winning Cabernet-Infused Bourbon Is Back, Unwind With Some Booze While You Check The Election Results, Simple Holiday Recipes and Drink Pairings for the Ultimate Feast, We may use your e-mail address to send you the newsletter and offers that may interest you, on behalf of Men's Journal and its partners.
Do not allow pan drippings to burn. Heat 2 tsp of oil in a skillet over medium heat. Roast 30 minutes, or until pork reaches an internal temperature of 145°F. Add butter, salt, pepper, and cherries and stir to combine. Reduce heat to low and simmer until cherries begin to break down, about 5 minutes. Season roast with pepper. Unwrap roast and brush off any excess salt mixture from surface. This simple crock pot pork roast is super easy to prepare and cook in the slow cooker, and the sweet sauce adds color and flavor. FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. By AdamNicole. In a small bowl, combine the chicken stock, bouillon, green onions, red wine vinegar, and rosemary. 3. Remove pork from frying pan and transfer to a baking dish. We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor), though both will work in this recipe. In a bowl, toss onions with 2 tsp oil and a couple pinches of salt and pepper. Pour off ¼ cup jus; discard fat and reserve remaining jus for another use. Roast for 20 to 25 minutes, or until a thermometer inserted in the center registers 155°F and the juices run clear. ground cinnamon 1/4 tsp. fruit - Meat & Poultry - pork - cherry - pork shoulder. We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor), though both will work in this recipe. ALL RIGHTS RESERVED Copyright 2014 | By accessing this site, you agree to our Terms and conditions. The salt enhances juiciness and seasons the meat throughout, while the sugar caramelizes to create a crackling-crisp, salty-sweet crust. Place on rack in pan. Cover the crock pot and cook on low for about 4 to 6 hours. (-) Information is not currently available for this nutrient. Your daily values may be higher or lower depending on your calorie needs. 5 min. Over medium heat, melt the butter. Find more useful information here. Keyingredient.com is a free cooking website. Roast Pork with Spiced Cherry Sauce Recipe. CHERRY SAUCE: 1 c. cherry preserves 1/4 c. red wine vinegar 2 tbsp. Men’s Journal has affiliate partnerships so we may receive compensation for some links to products and services. Cover and keep warm. Get it free when you sign up for our newsletter. Using serrated knife, slice roast. Bring to a boil and continue to cook for 1 to 2 minutes, or until slightly reduced. Stir in remaining tablespoon vinegar. Place onions on plates and top with pork slices and cherry. The recipe calls for a boneless pork loin (not tenderloin). If desired, garnish servings with chopped chives or parsley. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours. pepper Dash of thyme. If you have time, brown the pork roast on all sides in a tablespoon or two of vegetable oil. Meanwhile, remove bay leaf, rosemary, and crushed garlic cloves from the sauce. ground nutmeg 1/4 tsp. The green onions (scallions) can be replaced with a small chopped onion. If you serve wine with meals, try pinot noir or an Italian red, like Chianti. Ken loves to smoke meats and more in the winter months just as much in the summer months. Season pork with salt and pepper and place on the bed of onions. If you use a boneless pork shoulder roast, increase the cooking time to 7 to 9 hours. Place the pork tenderloin in the preheated oven and roast at 450º F for 10-15 minutes, or until the pork tenderloin reaches an internal temperature of 140º F. Once cooked, transfer the pork to a cutting board and allow it to sit for 5 minutes before slicing. eval(ez_write_tag([[580,400],'mensjournal_com-under_second_paragraph','ezslot_3',167,'0','0'])); Pour 2/3 cup of the juices into a saucepan and add the cherry preserves.