Saturday, February 20, 2010

Pork Roast with Cherry Reduction

This has been quite a winter for a lot of us. I'm still surrounded by snow and ice. It's melting slowly, but I've rarely been so eager to see spring. So, I thought we'd run a little mini contest for these adorable spring cookie cutters that can only mean better weather will be here soon.

These cute cookie cutters are from Wilton. To enter the contest, all you have to do is leave a comment! I'm itching to use the egg, the duck and the tulip. What fun to decorate the cookies!

Check back on March second when the cookie cutter winner will be announced, and Jenn will launch her new book SPRINKLE WITH MURDER, as well as a new contest. One you won't want to miss! Don't forget to enter her Name the Cupcake Contest. Go to her website to enter and you and your cupcake might be the lucky ones to be written into BUTTERCREAM BUMP OFF.

And now -- to a recipe!

I love roasts. They're so easy, and once they're in the oven, I can forget about them. I'm of the school of people who prefer to roast meat on high heats. It's my feeling that it seals in the juices and makes for a great roast.

One of the grocery stores where I shop carries very nice pork so I've been experimenting with cuts. My German heritage means I love a good pork roast, but it's not always easy to find a cut that works well in the oven. For what it's worth, in my opinion, you can never go wrong with a tenderloin. They're always the finest, softest cut. However, I don't care for the ones that are sealed in plastic, and enhanced. In my area, it's hard to find a tenderloin that's fresh. A pork sirloin roast, in spite of the tempting name, needs to be cooked for a long time over low heat. It's is an excellent cut for a crock pot dish. On the low setting, it takes about 11 -12 hours to be really soft and fall apart. This time around, the roast I chose was marked "Pork Rib End Chops Boneless" which doesn't even sound like a roast to me. It was a solid piece of meat, though, and I suspect that had it been cut -- the result would have been chops.

I made this dish recently for company, and I'm delighted to say that everyone had seconds. I was tempted to add some seasonings to my Cherry Reduction, but in the end, I opted to keep it simple. Sometimes simple is just better. This is so easy and absolutely fabulous with pork.

Pork Roast

1 pork roast
2 tablespoons dried rosemary
garlic powder

Preheat the oven to 425 degrees.

Chop the rosemary quite fine. Spread over the roast with your hand. Sprinkle on garlic powder and salt. Rub to spread it and insert roast in oven.

The amount of time your roast needs will vary with the cut and the size. If it's a tenderloin, check it after 20 - 30 minutes. My roast took about 40 minutes. It's best to check the internal temperature of the meat. Pork should be 140 degrees. Let the meat rest for at least five to ten minutes before cutting.

Cherry Reduction

2-3 cups frozen sweet cherries
3/4 cup brandy
1/4 cup orange liqueur (I used Cointreau)

Put everything in a small pot. Bring to a boil. Reduce to a simmer and cook uncovered so the liquid evaporates and thickens, about 45 minutes. Spoon over meat and ENJOY!

~ Krista


  1. This recipe looks so good. I use garlic with my roast, but I've never used rosemary. I'll have to add that next time. The Cherry Reduction makes a nice added touch.

    We don't have snow (right now at least), but cold weather, windy and rain about every three days. So ready for spring.

  2. Cherries, liquer and brandy? Oh, yeah! And I'm with you. Meat on high heat to seal in those juices. Can't wait to try this.

  3. I think that the simplest recipes are the BEST! Not only do they mean that I can easily find time to prepare them on a weeknight, but they taste wonderful, too! I love the idea of the cherry reduction. Great combo!


  4. What a gorgeous roast, Krista. And you're right - so easy too! I love, love, love these cookie cutters. What a fabulous prize!


  5. Mason, we eat so much garlic around here that I'm sometimes surprised it doesn't end up in cookie recipes. Rosemary is perfect with pork, though, and terrific with potatoes, too.

    Avery, I had a hunch you would like the brandy and liqueur! LOL!

    Elizabeth, you're so right about recipes that can be made without a huge investment of time. Who has time for complicated recipes?

    Julie, I want these cookie cutters, too. So cute!

    ~ Krista

  6. Those cookie cutters are adorable. Such unique shapes for spring - great prize! Today's recipe is a winner, too. Love using fresh herbs on my roasts -- the rosemary is a super idea. We have a small grocery near us with a serious butcher at work in the meat section. The pork chops are heirloom quality -- thick, fatty delicious. I'm going to try this wonderful cherry reduction on our next pork chop dinner. (Mouth already watering...) Thank you for another wondeful Domestic Diva recipe!

    Have a great Saturday, Krista!


  7. Krista,

    I love the cookie cutter contest -- am I allowed to enter? LOL! Kidding, mostly.

    A German friend of mine gave me a recipe for a
    pork roast baked on sauerkraut and sprinkled with caraway seeds that has always been a fave. But now I have to try yours (and share it with her). It sounds delish and I can't wait to try the cherry reduction. Thanks for sharing this!

  8. Would LOVE to win the cookie cutters!!!!

    And that recipe reminds me of the Valentines Day Cranberry Chicken that I made for, you guessed it, Valentines Day dinner! It turned out great, and I would LOVE to try this recipe! My Mom makes a great roast so I bet if I get her recipe and toss in rosemary and garlic powder and then make the cherry reduction.. Ooooooooooooh so good. In fact, I'm going to email this recipe to mom now!

  9. Cherries and pork are a classic, yummy combination. We have an area grocery store that has excellent pork too, so it's often on my menu.

  10. Thanks, Cleo. Neighborhood butchers, one of the benefits of city life!

    Jenn, I feel the same way about those cookie cutters! Sauerkraut and caraway seeds are a German classic!

    Danica, love your subtle hint! Let us know how the recipe turns out for you.

    Janel, I hope you like this variation. It's sooo easy. Gotta love no-brainer cooking!

    ~ Krista

  11. I like the bunny cookie cutters! Of course, the shamrock would be good next month!

  12. Any chance some of the recipes that everyone posts could be crock pot recipes?

    :) Thanks for all the new ideas you've given me though!

  13. Not entering the contest as I have a zillion cookie cutters, but they are sooo very nice and wanted to say what a terrific and thoughtful giveaway.

    And....oh my stars does that cherry reduction sound amazing!!! WooHoo!!

  14. Just finished the first Domestic Diva mystery and loved it! I am getting the second one as soon as possible.

  15. Oh, Cresta! I didn't see your post. Thank you so much. I'm delighted that you liked The Diva Runs Out of Thyme. Hope you enjoy Hannah and her wedding in The Diva Takes the Cake!

    ~ Krista

  16. Jen, we'll try to bring you some crock pot recipes. There are two already. If you scroll down, you'll see loads of key words on the right. The two crock pot recipes are listed at crock pot.

    ~ Krista