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Glazed Cherry & Bourbon Pork Loin

This Glazed Cherry & Bourbon Pork Loin is tender, juicy, and full of cozy, festive flavor. The pork roasts until perfectly golden and is brushed with a glossy cherry-bourbon glaze made with sweet cherries, brown sugar, and a hint of Dijon and balsamic for balance.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Servings: 10 Servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

For the Pork Loin
  • 3-4 lb Pork loin roast (not tenderloin)
  • 2 tsp Kosher salt
  • 1 tsp Black pepper
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • ½ tsp Onion powder
  • 1 tbsp Olive oil
For the Cherry Bourbon Glaze
  • 1 tbsp Olive oil
  • 1 Small yellow onion finely chopped
  • 3 cloves Garlic minced
  • 1½ cup Pitted cherries fresh, frozen, or jarred in juice (not syrup)
  • ½ cup Bourbon
  • ½ cup Chicken broth
  • ¼ cup Brown sugar
  • 2 tbsp Ketchup
  • 1 tbsp Dijon mustard
  • 1 tbsp Balsamic vinegar
  • ½ tsp Salt
  • ¼ tsp Pepper

Equipment

  • Large Dutch oven
  • Meat thermometer
  • Knife & cutting board

Method
 

  1. Preheat the Oven
    Preheat to 350°F. Pat the pork loin dry with paper towels and season all over with salt, pepper, paprika, garlic powder, and onion powder.
  2. Sear the Pork Loin
    Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the pork and sear for 3–4 minutes per side until golden brown. Remove and set aside.
  3.  Make the Cherry Bourbon Glaze
    In the same pan, reduce heat to medium and add olive oil or butter.
    Sauté onion for 3–4 minutes until softened.
    Add garlic and cook another 30 seconds.
    Stir in cherries, bourbon, chicken broth, brown sugar, ketchup, Dijon, balsamic vinegar, salt, and pepper.
    Simmer for 5–7 minutes, stirring occasionally, until the glaze begins to thicken slightly and the cherries are soft and glossy.
  4. Roast the Pork Loin
    Return the seared pork loin to the pot (or transfer to a roasting pan if preferred). Spoon some of the glaze over the top. Cover loosely with foil.
    Roast for 1½ to 2 hours, or until the internal temperature reaches 145°F when checked with a meat thermometer.
    Baste with the cherry glaze every 30–40 minutes while roasting.
  5. Rest and Glaze
    Remove the pork from the oven and let it rest, covered, for 10–15 minutes before slicing. While it rests, return the glaze to the stove and simmer for 5 minutes to reduce and thicken slightly.
    Slice the pork and spoon the warm cherry-bourbon glaze over the top before serving.