Pork roast with the bone, served with brown sugar and maraschino cherries. Garlic gives the dish the ideal twist. This turns out juicy and tender. Cleaning up is simple and quick after cooking in an oven bag. Piggy out! I hope you like it.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 pounds bone-in pork roast
- 8 cloves garlic, peeled and cut in half
- ¼ cup water
- 3 tablespoons brown sugar
- 1 (10 ounce) jar maraschino cherries, with juice
Instructions
- 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.
Nutrition Facts
| Calories | 620 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 1 g |
| Protein | 40 g |
| Saturated Fat | 15 g |
| Sodium | 53 mg |
| Sugars | 7 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
The flavors just didn’t work for our family of 4. The kids tried to salvage it with BBQ sauce. The cherries just tasted weird cooked so we picked them all off.
I’ve never been able to make a decent tasting/succulent pork roast. OMG! It came out so perfect, tender, very tasty and NOT DRY! I didn’t have the cherries…I figure any time you make this, you can season this however you like, but I used about 3 oz. of Merlot wine that I had sitting around from the night before. Seriously, it was excellent and my hubby even commented on it! I will be making this again!
making it for the second becuz it was sooo good the first time. just cant remember if fatty side goes up or down 🙁
The pork cooked great and was moist but it had no flavor at all. I followed the recipe and didn’t add anything to it. Needs more taste.
Family thought this wasn’t going to be good with cherries. They were wrong and all loved it. I will definitely make this again. next time I might season it just a bit more. I reserved the liquid and separated the fat off, made a great addition to the meat.
WAY TOO BLAND. Even though, i put 1 tsp. salt already and pepper and some italian seasoning…the taste is not fantastic, sorry
This was a great recipe, made it as directed. A bit on the greasy side, but a crowd pleaser and nice diversion from the same old pork roast.
cooked it in the slow cooker, was yummy!
This recipes is awesome. Your pork will come out really tender, it almost fell apart. It tastes amazing, even if you don’t like pork, you’ll probably like this. And it presents very well. I didn’t have a bag, so I cooked it with aluminum foil covering it. I did it with a boneless pork roast and cooked it in about 2 hours. Very good recipe. I definitely recommend it.
My picky 6-year-old ate until her stomache hurt — literally !!! I didn’t have any cherries so I used a can of mandarin oranges. I also threw in some potatoes and carrots in the bag. The veggies soaked up the juice and were very flavorful. The whole family loved it. I love how easy it is to make! I’ll definitely make it again, maybe experiment with other fruits like peaches or plums.
This was really good. I make the same think with pork roasts – either sauerkraut or pulled pork. So this was a nice change. The whole family enjoyed it. I did substitute a can of pitted sweet dark cherries for the maraschino cherries (didn’t have those on hand). The dark reds lent a very deep flavor to the roast. I did salt my roast lightly before hand. Will make again.
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 in place of the cherries. I added 1 T + 1 tsp of marmalade to the can of Mandarin Oranges and it was wonderful. The pork was fork tender and so juicy! I have stocked my larder with cherries so that I can use the exact recipe the next time we have pork. Thank you for sharing this recipe which is now a family favorite in my house.
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….
This roast was dissappointing. It was tender and moist which is why I gave it 3 stars…but it had no taste and I had to end up throwing BBQ sauce on the leftovers to get anyone to eat it. Will not try again.
This was very good! I did not have an oven bag, so I just wrapped it loosely in tin foil and put in a roasting pan. It came out great! Thanks
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 good, and that’s probably why a couple reviewers said it is bland. I disagree and find it delicious, and would fix it again. The better half said, “Good meal!” That’s good enough for me!
Very good recipe, the entire family loves it. I have never used the oven bag but the roast still turns out perfect every time.
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 found this to be very bland. It sounded so interesting but we were very disappointed. I even marinated it over night yet found nothing tasty about it at all.
Husband loved this recipe, but I found that there was something lacking but can’t quite figure out exactly what. So easy to make though, even for me!!
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 roasting bag so I cooked it in covered Pyrex. I used the drippings to make gravy and it came out excellent. Now I just have to learn how to carve one of these roasts!