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.


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

  2. Looks absolutely Delish! Thanks for sharing!

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

  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!

  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!

  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!

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

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


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