Recipe finder
Lemon-Rosemary Pork Loin with Cherry Sauce
- Makes: 4 servings
- Prep 30 mins
- Roast 45 mins to 55 mins
- Stand 10 mins
Ingredients
-
4
cloves
garlic, minced
-
1
teaspoon
finely shredded lemon peel
-
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
Directions
- 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.
- 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.
- 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, Fat, total (g) 12, chol. (mg) 80, sat. fat (g) 3, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 20, Potassium (mg) 471, Mark as Free Exchange () 0, carb. (g) 28, Folate (µg) 4, Cobalamin (Vit. B12) (µg) 1, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, Thiamin (mg) 1, Riboflavin (mg) 0, vit. C (mg) 19, vit. A (IU) 49, pro. (g) 27, calcium (mg) 20, cal. (kcal) 335, sodium (mg) 464, iron (mg) 1