Simple Supper: Pork Roast with Dark Cherry Balsamic Sauce



 This recipe was inspired by a darling baker, who'd just made strawberry balsamic jam.  I thought it would be perfect with pot roast, and my friend encouraged me to go for it. But when I got to the grocery, the strawberries were overripe.

 

Oh, no.

 

What would I cook for supper?

 

I found the answer on the grocery shelf, a rather unattractive can of dark sweet pitted cherries.

I made a few last-minutes purchases, then came home and began to cook supper.

 

Pork Roast with Dark Cherry Balsamic Sauce

 

1 Boston butt (4 to 6 servings)

1  (15-ounce) can dark sweet pitted cherries in heavy syrup.

1 (13 oz) jar Bonne Maman Cherry Preserves

paprika, salt, pepper

3 tablespoons balsamic vinegar

2 tablespoons light brown sugar

3 tablespoons beef consomme'

1/4 teaspoon onion salt

2 tablespoons unsalted butter (for sauce)

1 tablespoon olive oil and 1 tablespoon butter (to sear pork)

 

12 - 24 fingerling potatoes

6 carrots, peeled and cut into chunks

fresh chives,  snipped [1 - 3 tablespoons]

 

Pour canned cherries, including the juice, into a heavy saucepan.

Add 1 jar of cherry preserves, 3 tablespoons beef consomme',

vinegar, sugar, butter, and onion salt.

Stir well, until jam and preserves are blended.

Cook on low flame and reduce the liquid.

(I tend to burn everything, so I always use a flame tamer.)

 

Meanwhile, prepare the roast. Preheat the oven to 325 degrees F.

Season the roast with salt, pepper, and paprika.

Sear the meat in 1 tablespoon oil and 1 tablespoon butter.

Brown on all sides, and remove meat to a baking dish.

Add carrots, potatoes, and remainder of beef consomme'.

Cover meat with foil and bake 2 hours or until done.

 

While the meat cooks, stir the sauce.

It should reduce in about 30 minutes. Remove from the flame.

 

Fifteen minutes before the roast is done,

remove foil and drizzle cherry-balsamic sauce over the roast and vegetables.

 

Pour sauce into a gravy boat.

Remove roast from oven and let it "collect" itself.

Drizzle with more sauce, if desired.

Garnish with snipped chives.

 

 

 

The sauce is sweet and savory, perfectly balanced.

 

The next day, if you have leftovers, shred (or slice) the meat and make po'boy sandwiches.

 

Use the sauce for dipping.

 

 

 

 

We didn't have leftovers.

Not even a scrap.

 



 



You can find the printable recipe HERE.

A Foodtastic Friday contribution.

 

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