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Home > RECIPES > Lunch/Brunch/Dinner > Pork Roast - Cherry Balsamic

Pork Roast - Cherry Balsamic


3 lb petite pork roast or loin
3 oz Maine-ly Drizzle cherry balsamic vinegar
1 c white cranberry juice
1 Tbsp tarragon, leaves
1 tsp thyme, dried
1 pinch salt, to taste


1. I used a roast for this recipe but a loin will work just as well. Leave the fat on for a nice crisp presentation. you can inject or cut slits into the meat. Still soak it even if you inject. Choose a tall bowl that is not much bigger than your roast in order to soak the entire roast at once. Combine the white cranberry juice and the Cherry Balsamic Vinegar and marinade roast for min of 5-6 hours.
2. Remove the roast after it has soaked. Save the marinade for a side dish flavoring. (Serve with Rice A Roni) Place fat side up in a glass baking dish and combine spices and rub all over. Use a little extra cherry balsamic vinegar and a sprinkle of tarragon on top for prettiness.
3. Bake at 350 for about 2 hours and juices run clear. Adjust cooking time to size of roast. 40-45 mins a pound should do depending on how rare you like it. Mine is just a little pink in the center. Only cook rare with a good cut of meat like a tenderloin.