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Black Cherry Balsamic Pork Loin


Don't have Barnea EVOO? Substitute with any of our other Traditional EVOOs to complete this incredible pork loin recipe.


  • 1 boneless pork loin roast (3 to 4 lbs)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 T of The Olive Bin's
  • 1/2 C cherry preserves
  • 1/2 C dried cherries
  • 1/3 C of The Olive Bin's Black Cherry Balsamic Vinegar
  • 1/4 C packed light brown sugar


  1. Sprinkle roast with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook roast in skillet, browning all sides. Transfer to a 6-qt slow cooker.
  2. In a small bowl, mix preserves, cherries, balsamic vinegar, and brown sugar until blended; pour over roast. Cook, covered, 2 1/2 to 3 hours or until tender (a thermometer inserted in pork should read at least 145 degrees).
  3. Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices; pour juices over pork, and serve immediately. 


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