Succulent Pork Roast

Succulent Pork Roast

27 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    3 h
  • Ready In

    3 h 10 m
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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Adjust Servings

Original recipe yields 6 servings



  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 (27)

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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, 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!

Pam and Corey

Pam and Corey

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

J. DeMarco 73

J. DeMarco 73

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....

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Amount Per Serving (6 total)

  • Calories
  • 620 cal
  • 31%
  • Fat
  • 40.8 g
  • 63%
  • Carbs
  • 21.7 g
  • 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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Bohemian Pork Roast


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Spicy Honey Mustard Pork Roast