-
-
My review
Succulent Pork Roast
30
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."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 10 m servings 620Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Rinse and pat dry the pork roast.
- 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.
- 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.
You might also like
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3035 Ratings
-
-
-
-
-
Most helpful positive review
1/2/2003
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...
Most helpful critical review
6/20/2003
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 h...
Most helpful
Most positive
Least positive
Newest
1/2/2003
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...
11/25/2006
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
4/14/2008
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 ...
5/13/2004
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 ...
2/27/2007
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 goo...
6/20/2003
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 h...
1/16/2007
Very good recipe, the entire family loves it. I have never used the oven bag but the roast still turns out perfect every time.
11/1/2008
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 i...
7/2/2006
This was my first attempt at a bone-in pork roast. It was so simple to prepare and my husband loved it. I only had a half a jar of cherries so I added a little extra water and I didn't have a ...