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Cherry glazed pork loin

Cooking with The Sentinel-Record by Bryan Rice | September 13, 2023 at 12:00 a.m.

This cherry glazed pork loin is a home run.

This combination of pork, smoke and cherry glaze is cooked to perfection loaded with juices and so tender it almost falls apart.

Pork loin is mild flavored and very versatile with the ability to absorb tons of flavor if you know how to treat it.

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1 pack of 2 pork loins

¼ cup soy sauce

¼ cup dark brown sugar

¼ cup cherry cola

3 Tbsp olive oil

1 Tbsp minced onion

1 Tbsp black pepper

1 Tbsp salt

2 Tbsp garlic

6 ounces cherry preserves

1 Tbsp mountain berry fruit syrup

1 Tbsp white wine vinegar

1 Tbsp Worcestershire 

1 tsp water

Place the pork loins in a resealable bag or a covered bowl and add the soy sauce, dark brown sugar, cola, olive oil, minced onion, black pepper, salt, minced garlic and mix together.

Let this sit for four hours minimum to absorb flavor and tenderize.

Pro Tip: Let the pork loins marinate overnight for 12 hours in the refrigerator and bring out an hour before cooking to bring the ambient temperature up for easier cooking process.

Crank that smoker, grill or even oven up to 250 degrees and toss on some chunks of cherry wood if you are using a smoker or grill.

This one is simple, no dry rub needed, place the pork loins on the smoker away from the heat source but close enough it will be getting the 250 degrees of smokey goodness. Let the loins cook for around 1.5 hours, until an internal temperature of 160 degrees.

In a bowl, mix in the cherries, fruit syrup, vinegar, Worcestershire sauce and water. Lightly brush the loins as they cook every 30 minutes in the cooking process.

Take the pork loins off the grill when an internal temperature of 160 degrees is reached and let it rest for about 10 minutes.

While the pork loins are resting and making you hungry, give them a brush with the glaze one last time and dig in.

For last week’s recipe click here.

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