Recipe by JoyLee
"Bone in Pork roast with brown sugar and maraschino cherries. Garlic adds just the right twist. This comes out tender and juicy. Cooking in a oven bag its easy and quick to clean up. 'Pig out!' Hope you enjoy it."
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bone-in pork roast
garlic, peeled and cut in half
1 (10 ounce) jar
maraschino cherries, with juice
This recipe is WONDERFUL! We tried it with boneless pork roast and cooked it to 160. Since it was boneless, it took even less time than the posted receipe! We shared 20 pounds of the cooked meat, served with garlic mashed potatoes, mixed vegetables and cresesnt rolls to 36 of our fellow VFW and American Legion members for a recent K.C. Chiefs' football game! Many responses were "the best pork roast they have ever had...." "Wonderful" nd "Succulent" is VERY understated! It was the talk of the weekend and past week! Many have requested the receipe from us. The cherries really add to the flavor and color of the roast! SO VERY EASY! YUMMY!
This recipe was quite bland. I found the cherrys to be an interesting choice of ingedients, but was expecting a much more savory dish. The roast did come out very moist and tender, but did not have much taste.
I used these same ingredients and cooked a frozen roast in a slow cooker all day on "low" (minus the roasting bag). It was a hit with the whole family! Thank you.
I utilized the basic idea of this recipe but instead of cherries..but used a large can of whole apricots with juice, mixed in brown sugar, honey, garlic pepper, minced garlic, and a few squirts of spicy mustard and mashed it all together for the glaze...turned out WONDERFUL and definately full of flavor!!!!! can add even more spice if desired...also, I stuffed it with minced garlic as it spreads the flavor better than the cloves....
This was a very good roast. I tried it because i had a pork roast to use up. I'm not normally a big pork fan but this one was definitely good. If ever i have to make pork roast again, I know which recipe to use. My husband loved it.
I just made this awhile ago. It is truly succulent as the name implies! The meat is so tender and juicy and the sauce from the cherries and meat is exquisite. It's not overly salty, which is good, and that's probably why a couple reviewers said it is bland. I disagree and find it delicious, and would fix it again. The better half said, "Good meal!" That's good enough for me!
Very good recipe, the entire family loves it. I have never used the oven bag but the roast still turns out perfect every time.
Love this recipe!! I had a 2 1/2 pund roast so cut the roasting time down to 1 1/2 hours and it was just right. I didn't have any cherries on hand so used Mandarin oranges and orange marmalade in place of the cherries. I added 1 T + 1 tsp of marmalade to the can of Mandarin Oranges and it was wonderful. The pork was fork tender and so juicy! I have stocked my larder with cherries so that I can use the exact recipe the next time we have pork. Thank you for sharing this recipe which is now a family favorite in my house.
* Percent Daily Values are based on a 2,000 calorie diet.
Succulent Pork Roast
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 368
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