Succulent Pork Roast

Succulent Pork Roast

28
JoyLee 7

"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."

Ingredients

3 h 10 m {{adjustedServings}} servings 620 cals
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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

28
  1. 32 Ratings

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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...

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

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 ...