This Roasted Pork Loin with Dried Cherry Sauce recipe is a festive elegant main from Lidia’s Celebrate Like an Italian. Lidia created it to elevate a simple roasted pork into a holiday-worthy dish, pairing the savory meat with a sweet-tart cherry sauce and a base of braised cabbage. What makes this special is the balance of flavors — fruit, wine, herb, and pork — creating a dish that feels refined yet accessible.
Ingredients (Serves 6 to 8)
- 2 to 2½ lb boneless pork loin, tied to keep its shape
- 2 teaspoons kosher salt
- 2 teaspoons fennel powder
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, crushed and peeled
- 1 medium onion, sliced
- 1 large head green cabbage, cored and shredded
- 2 fresh bay leaves
- 3 sprigs fresh thyme
- ½ cup dry white wine
- ½ cup dried cherries (for roasting step)
Cherry Sauce
- 2 cups dried cherries
- 1½ cups dry white wine
- 1½ cups chicken stock 2 fresh bay leaves
- 1 teaspoon fresh thyme leaves
- 2 tablespoons balsamic vinegar
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt
Instructions for Roasted Pork Loin with Dried Cherry Sauce
- Preheat your oven to 375°F. Meanwhile, season the pork loin all over with 1 teaspoon of the kosher salt and 1 teaspoon fennel powder.
- In a large Dutch oven or heavy ovenproof pot over medium heat, melt 2 tablespoons of butter in the olive oil. When the butter is melted, sear the pork on all sides until nicely browned (about 6 minutes total). Then remove the pork from the pot and set it aside.
- To the same pot, melt the remaining 2 tablespoons of butter. Add the crushed garlic and when it begins to sizzle, add the sliced onion and cook until softened (≈4 minutes). Then stir in the shredded cabbage, bay leaves, thyme, and season with the remaining salt and fennel powder. Cook until the cabbage starts to wilt, about 5 minutes.
- Pour in the ½ cup dry white wine and bring to a simmer. Add about 1 cup of water to the pot. Place the seared pork loin on top of the cabbage mixture, cover the pot, and roast in the preheated oven for 20 minutes.
- After 20 minutes, remove the cover, stir in the ½ cup dried cherries, and continue roasting uncovered until an internal thermometer inserted in the pork reads 145°F (approx. 25–30 more minutes). When fully cooked, remove the pork and let it rest for 10 minutes before slicing.
- Meanwhile, prepare the cherry sauce. In a medium saucepan, combine 2 cups dried cherries, 1½ cups white wine, chicken stock, bay leaves, and thyme. Bring to a simmer and cook until the cherries are very soft (≈20 minutes). Remove the bay leaves and let the mixture cool slightly.
- Transfer the mixture to a blender (carefully) and add the balsamic vinegar, butter, and salt. Blend until smooth. Return the blended sauce to the saucepan and reheat gently over low heat.
- To serve: remove the strings from the pork and slice thinly. Serve the pork atop the bed of cabbage, with the cherry sauce either spooned over or passed at the table.
Enjoy Gino Lidia Bastianich Roasted Pork Loin with Dried Cherry Sauce — may your table be warm, your flavors balanced, and your guests delighted!