Kick off your shoes and join the party…the weekend is coming so make this elegant but easy to prepare dinner for company or a special Saturday night with the family. This amazing dish promises not to hold you hostage in the kitchen missing all the fun. The delicious combination of flavors in the sauce puts this roasted pork over the top and makes a beautiful presentation for the eyes….you’ll see.
- 4-5 pound pork loin roast (boneless)
- 2 teaspoons dried tarragon
Preheat the oven to 350 degrees
- Rub the roast with the tarragon and a pinch of S&P.
- Place the roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer in the center of the roast and cook, uncovered, until the internal temperature is 165 degrees. It will probably take about 1 1/2 hours. Keep an eye on it though as you don’t want to overcook the pork.
For the topping: While the pork is roasting, mix the following ingredients in a small saucepan and simmer gently for 10 minutes.
- 1 Cup cherry or dark raspberry preserves
- 1/2 Cup dark Karo syrup (corn syrup)
- 4 Tablespoons white vinegar
- 1/4 Teaspoon cinnamon
- 1/4 Teaspoon nutmeg
- 1/4 Teaspoon ground cloves
- 1/4 Teaspoon salt and a pinch of black pepper
When the pork is done, transfer it to a cutting board and let it rest for 10 minutes so the juices will redistribute. Cut the roast into slices and arrange them on a platter. Drizzle half of the sauce topping over the top, reserving the rest in a small bowl to be served along side or for leftovers tomorrow.
Make sure you have plenty of my Garlic Mashed Potatoes to go along with this amazing dish and you’ll be lucky if there are any leftovers. Get ready for the compliments.
As always, I look forward to your feedback and comments. Have a question or specific recipe request? Let me know below and I will help you find an answer.