- 2 pounds pork loin roast
- 1-1/2 tablespoons Jamaican jerk seasoning
- 1 cup cherry preserves
- 1 tablespoon Crown® Lily White® Corn Syrup
- 2 tablespoons red wine vinegar
- 1 teaspoon Jamaican jerk seasoning
- 2 tablespoons slivered almonds
Just "dump and stir" ingredients for the cherry sauce, then brush over a pork loin roast. So easy!
Preheat oven to 400ºF.
Place pork in a shallow baking dish. Rub 1-1/2 tablespoons jerk seasoning over all sides of roast. Bake for 20 minutes.
Combine cherry preserves, corn syrup, red wine vinegar, 1 teaspoon jerk seasoning and almonds in a small saucepan. Warm over medium heat.
Brush sauce on roast; continue baking until roast reaches internal temperature of 160ºF, about 30 to 40 minutes. Baste twice during baking.
Remove roast from oven and let rest 5 to 10 minutes before slicing into medallions. Serve with remaining sauce.
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