Lemon-Rosemary Pork Loin with Cherry Sauce | Midwest Living

Lemon-Rosemary Pork Loin with Cherry Sauce

Lemon-Rosemary Pork Loin with Cherry Sauce

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  • Makes: 4 servings
  • Prep 30 mins
  • Roast 45 mins to 55 mins
  • Stand 10 mins

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The classic fruit-and-pork combo gets a bold update: Slather the meat with a paste of garlic, mustard, lemon and rosemary, then serve with ruby red cherries. This recipe multiplies easily for entertaining.


  • 4 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon-style coarse ground mustard
  • 1 tablespoon snipped fresh rosemary
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 pound boneless pork top loin roast (single loin)
  • 1/2 cup cranberry, cherry or apple juice
  • 1/4 cup red currant jelly
  • 2 teaspoons cornstarch
  • 1 teaspoon Dijon-style coarse ground mustard
  • 1 cup fresh sweet cherries (such as Rainier or Bing), halved and pitted, or 1 cup frozen unsweetened pitted dark sweet cherries, thawed


  1. In a small bowl combine garlic, lemon peel, lemon juice, olive oil, 1 tablespoon mustard, the rosemary, salt and pepper. Spread pork roast with lemon-rosemary mixture and place roast on a rack in a shallow roasting pan.
  2. Roast, uncovered, in a 375 degrees F oven for 45 to 55 minutes or until an instant-read thermometer inserted in thickest part of the roast registers 145 degrees F. Transfer the roast to a serving platter. Cover loosely with foil. Let stand for 10 minutes before carving.
  3. Meanwhile, in a small saucepan, combine cranberry juice, jelly, cornstarch and 1 teaspoon mustard. Cook and stir, whisking constantly, over medium heat until thickened and bubbly. Cook and stir for 1 minute more, whisking constantly. Reduce heat to low. Add the cherries; stir until mixture is heated through. Serve warm cherry sauce with the sliced pork roast.

Nutrition Facts

(Lemon-Rosemary Pork Loin with Cherry Sauce)

Servings Per Recipe 4, chol. (mg) 80, Fat, total (g) 12, Monounsaturated fat (g) 6, sat. fat (g) 3, fiber (g) 1, Polyunsaturated fat (g) 1, Mark as Free Exchange () 0, Potassium (mg) 471, sugar (g) 20, carb. (g) 28, sodium (mg) 464, iron (mg) 1, calcium (mg) 20, Trans fatty acid (g) 0, vit. C (mg) 19, pro. (g) 27, vit. A (IU) 49, cal. (kcal) 335, Riboflavin (mg) 0, Thiamin (mg) 1, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 7, Cobalamin (Vit. B12) (µg) 1, Folate (µg) 4

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