Tuesday, August 17, 2010

Cherry Rice Pilaf And Roasted Pork

I'm a lover of all things Cherry. It's true, I can never
get enough. I can't wait for you to try this. The Cherry
sauce over the pork loin was so perfect and the Pilaf
speaks for it's self. Double Delicious.

Cherry Rice Pilaf
2 tablespoons of butter
1 red onion, chopped
1 cup chopped celery
1/2 cup dried cherries ( I added more)
1/2 cup glazed walnuts
1 teaspoon thyme
3 cups of cooked rice (white or brown)
salt and pepper

In a medium pan, melt butter over medium heat. Saute
red onion, celery, cherries, walnuts and thyme until tender
about 8 min. Combine with cooked rice, add salt and pepper.

Pork Loin With Cherry Glaze
1 (14 Ounce) jar of cherry jam
1/4 cup of red wine vinegar
3 tablespoons of honey
1/4 teaspoon nutmeg
1/4 teaspoon of cinnamon
1/4 teaspoon of cloves
salt and pepper
3 pounds boneless pork loin

1) Preheat oven to 325 degrees
2) In a small saucepan, combine cherry jam, red wine vinegar,
honey, salt, cinnamon, nutmeg and cloves. Stir and bring to a boil,
reduce the heat, and simmer 2 minutes.
3)Sprinkle pork loin with salt and pepper, place fat side up on a
rack in shallow roasting pan. Brush with cherry glaze and bake
uncovered until cooked through. After resting 10 to 15 minutes,
Slice and pour remaining sauce over and serve.

8 comments:

  1. Ooh. I have to make this. I love pork loin with rice, and this just sounds yummy!

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  2. Looks absolutely Delish! Thanks for sharing!

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  3. I heart sweet and salty combo's!! Gigi, you will love it. Amanda,I love sharing with you! = )

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  4. This really looks out of this world amazing. This is right up our ally too. Love us some pork. But, although I love me some cherry too, the hubs is not a huge fan...wonder what else would go great without the cherries??
    Thank you so much for sharing!! Again, I adore your blog!! You have THE BEST ideas!
    xoxo

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  5. You could always use Raspberry, Blueberry, Strawberry and Orange marmalade preserves. I used Cherry Preserves because I knew that I would be making the Cherry Pilaf. I always have the pantry stocked with Preserves because I love using them in sauces. And as for the Pilaf...You could always use Cranberries, Currants or raisins. I hope this helps. Let me know how it goes. I adore you!

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  6. Oh, my I love all your recipes. I love food and cooking, so i have to try each one of your recipes. Thanks for visiting me and I am now following you
    Have a great evening!
    showmemama

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  7. what a beautiful dish! must find dried cherries--they're not as easy to come by as cranberries!

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  8. Natalie, I bought all of my ingredients at Trader Joe's...I hope that helps!!!!!!!! = ))

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