CAROLYN'S COMPOSITIONS

August 22, 2013

Cherry-Almond Glazed Pork

Filed under: RECIPES — carolyncholland @ 3:00 am
Tags: , , , , , , , ,

CAROLYN’S COMPOSITIONS

 Movicons2-hugsandkisses(3)

Hug for Gail, who requested this recipe years ago.

CHERRY-ALMOND GLAZED PORK*

When my cousin Gail visited me while I lived in Buffalo, many moons ago, I served a cherry-basted roast that she never forgot.

For about 10 years she’s been after me for the recipe. Last I knew she found a recipe and used it, but it is probably NOT this recipe, which is the only recipe for cherry glazed pork I’ve come across in my files..

 So I post this recipe for cherry-almond glazed pork for her benefit, and I will send the original copy to her.

CHERRY GLAZED PORK 

When you brown and cook the chops, be sure that they do not overlap in the skilled, so each one will be evenly glazed with the cherry sauce. For 2 or 4 servings, you’ll find the pork chops easier to prepare and serve than a tiny roast. But when it comes to a dinner for 6 or more, we recommend the pork loin roast with the same scrumptious cherry-almond glaze.

TO SERVE 2 OR 4 (4 in parentheses)

2 (4) pork chops

1/4 (1/2) cup cherry preserves

1 (2)  tbsp. light corn syrup

1 (2) tbsp. red wine vinegar

Salt

Pepper

Dash ground cinnamon

Dash ground nutmeg

Dash ground cloves

1 (2) tbsp. slivered almonds, toasted

In a small or medium skillet, brown chops on both sides. Drain off fat. Sprinkle chops with a little salt and pepper. Add 1 tablespoon water. Cover; cook over low heat for 30 minutes.

Meanwhile, in a small saucepan, combine cherry preserves, corn syrup, vinegar, a dash of salt, the cinnamon, nutmeg, and cloves. Heat mixture to boiling, stirring frequently. Remove from heat: stir in almonds. Keep cherry sauce warm till ready to use.

When chops have cooked 30 minutes, spoon on just enough sauce to glaze; cover and cook 15 minutes more, till chops are tender, basting once or twice with the remaining sauce.

TO SERVE 6 OR 8 (8 in parentheses)

3 (4) lb. pork loin roast, rolled, boned, and tied

12 (12) ounce jar cherry preserves (1 cup)

2 (2)  tbsp. light corn syrup

1/4 (1/4) cup red wine vinegar

Salt

Pepper

1/4 (1/4) tsp. ground cinnamon

1/4 (1/4) tsp. ground nutmeg

1/4 (1/4) tsp. ground cloves

3 tbsp. (1/4 cup) slivered almonds, toasted

 Rub roast with a little salt and pepper. Place on rack in shallow baking pan. Roast, uncovered, in slow oven (325o) for about 2-2 1/2 hours.

Meanwhile, combine cherry preserves, corn syrup, vinegar, a dash of salt, the cinnamon, nutmeg, and cloves. Heat mixture to boiling, stirring frequently. Reduce heat and simmer 2 minutes. Add toasted almonds. Keep cherry sauce warm till ready to use.

When meat has roasted 2 to 2 1/2 hours, spooon enough hot cherry sauce over roast to glaze; return to oven for about 30 minutes more, or till meat thermometer registers 170o. Baste roast several times during last 30 minutes. Pass remaining sauce with roast.

NOTE: I’m not certain this is the recipe I used when my cousin Gail was visiting. It calls for wine, and at the time we didn’t have wine in our home. However, I may have made it eliminating the wine.

*Recipe from Better Homes and Garden, February 5, 1969, pp. 97

~~~~~~~~~~~~ 

ADDITIONAL READING:

Knocherls? What are they?  (Includes my mother’s recipe for chicken and knocherls)

A Martha and Mary Situation  (Includes my husband Monte’s recipe for rhubarb custard pie)

Herb & Spice Fill-in-the-Blank Quiz

Advertisements

2 Comments »

  1. deer meat is healthier for you than pig meat

    ________________________________

    Comment by Fred Wells — August 22, 2013 @ 11:42 am | Reply

  2. Oh my this sounds yummy……….

    Comment by Carol Demi — August 22, 2013 @ 12:32 pm | Reply


RSS feed for comments on this post. TrackBack URI

What is your opinion?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: