Succulent Pork Roast Recipe -
Succulent Pork Roast Recipe
  • READY IN 3+ hrs

Succulent Pork Roast

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    3 hrs

    3 hrs 10 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Rinse and pat dry the pork roast.
  2. Cut deep slits all over the roast with a sharp knife to different depths. Press pieces of garlic into the slits. In a small bowl, mix together the water, brown sugar, and the maraschino cherries with their juice. Place the roast in an oven bag, and pour the cherry mixture over. Seal the bag, and place in a roasting pan.
  3. Bake for 3 hours in the preheated oven, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Remove from bag to a serving plate, and baste with the juices. Let stand for 15 minutes before carving and serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

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!

Most Helpful Critical Review
Jul 19, 2003

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.


32 Ratings

Nov 25, 2006

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. ...Pam

Apr 14, 2008

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....

May 13, 2004

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.

Feb 27, 2007

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!

Jan 16, 2007

Very good recipe, the entire family loves it. I have never used the oven bag but the roast still turns out perfect every time.

Nov 01, 2008

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.


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  • Calories
  • 620 kcal
  • 31%
  • Carbohydrates
  • 21.7 g
  • 7%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 40.8 g
  • 63%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 39.6 g
  • 79%
  • Sodium
  • 53 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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