IS0 ~ Pork Roast w/cherry pie filling sauce ~ Possibly from Woman's Day mag.?

 I have no idea if you all can help me out here or not! I've been doing some internet searching for several days and am coming up empty handed. So, here's the deal - 

My mom recently came across a recipe for a pork roast that had some type of topping made with cherry pie filling. She thinks she saw it in a Woman's Day magazine! Looking through all of her mags., we failed to find it. There was a picture of it that she had showed my dad and he was really anxious to give it a try, but he lost track of the magazine as well. It was just since the first of the year that they discovered the pix. and recipe. Anyway, if this sounds familiar to any of you, whether from Woman's Day or some other woman's mag., would you be so kind as to share it? I have searched every possible topic I can think of and have found a number of mouth-watering recipes. But not one of them uses the cherry pie filling as the sauce. We would be most appreciative of any help you might offer.

Thanks loads! Oh, yes, I have checked the TOH archives as well. MORE wonderful recipes I've added to my 'to try' pile! lol

 Kay

I can't access allrecipes.com today for some reason the recipe you want is there and it's called:  Autumn Pork Tenderloin with Cherry Pie Filling.  I hope it's something like you want.  Will you please post the recipe, it sounds so good....

piggykins

CROCK POT CHERRY PORK CHOPS
6 pork chops, cut 3/4 inch thick or substitute pork roast
Salt
Pepper
1 (21 oz.) can cherry pie filling
2 tsp. lemon juice
1/2 tsp. instant chicken bouillon granules
1/8 tsp. ground mace
Parsley

Brown pork chops in skillet. Sprinkle with salt and pepper. In crock pot stir together 1/2 of the can of cherry filling, lemon juice and bouillon granules. Mix well. Place pork chops on top of mixture. Cover and cook on low heat for 4 to 5 hours. Warm the other 1/2 of cherry filling and pass in sauce dish when serving chops. Serves 6.

piggykins - Thanks, Sweetie! I can't seem to access allrecipes either. Must be some sort of problem. But I'll try again later and will find the recipe and  bring it here for you. No problem!! :O)

mkmac4 - Thanks for the recipe. Sounds good and I'm copying it to add to the pile. I found several like that one in my searches, but not quite like the one you shared. It's not the recipe we're looking for, but definitely one I'd love to try! Again, thanks!

Hi-

I typed in the title to Allrecipes- got no hits- sorry!

Good luck. You have now made me hungry for pork and cherry pie!

Margaret

 piggykins - Finally got into allrecipes and here's what I found. The recipe calls for apple pie filling and not cherry. I'm sure you could use either, but I really am hoping to find that recipe my dad was talking about. This isn't it! Thanks for trying. As you asked, here's the recipe from allrecipes website - 

Autumn Pork Tenderloin
(from allrecipes website)

 SUBMITTED BY:  Tiffany Anderson-Taylor
"Sized right for two, this rustic and comforting entree is treated to a combination of apples, raisins and nuts. 'The fruited sauce adds great flavor,' says Tiffany Anderson-Taylor of Gulfport, Florida. 'I serve this often, and when I double it for guests, it's often greeted with cheers.'"

PREP TIME         5 Min
COOK TIME      40 Min
READY IN      45 Min

 INGREDIENTS

    * 1/2 teaspoon salt
    * 1/4 teaspoon pepper
    * 1 (3/4 pound) pork tenderloin
    * 1/2 cup apple juice
    * 1 cup apple pie filling
    * 1/4 cup raisins
    * 1/4 cup chopped pecans
    * 1/4 teaspoon ground cinnamon

 DIRECTIONS

   1. Rub salt and pepper over pork. Place in a large resealable plastic bag; add apple juice. Seal bag and turn to coat. Refrigerate for 30 minutes.
   2. Drain and discard apple juice. Place pork on a rack in a roasting pan. Combine the pie filling, raisins, pecans and cinnamon; spoon over pork. Bake, uncovered, at 400 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F Let stand for 5 minutes before slicing.

 Servings: 2

Would this do?

Pork Roast with Cherry Sauce

Ingredients
One 3- to 4-pound boneless pork loin roast
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried rubbed sage
One 14-ounce can red tart pitted cherries in water
11⁄2 cups sugar
1⁄4 cup cider vinegar
12 whole cloves
1 cinnamon stick
1/3 cup cornstarch
1 tablespoon lemon juice
1 tablespoon butter
3 to 4 drops red food coloring, optional
Instructions
1. Preheat the oven to 325 degrees F.
2. Combine the salt, pepper, and sage in a small bowl; mix well. Rub the pork roast with the mixture and place in an 11 x 7-inch baking dish, fat side up. Bake, uncovered, for 1 hour and 15 minutes, until the internal temperature reaches 160 degrees F on a meat thermometer.
3. Drain the cherries, reserving the liquid. Add enough water to the cherry liquid to measure 3⁄4 cup. Pour 1⁄2 cup of the liquid into a medium saucepan. Add the sugar, vinegar, cloves, and cinnamon. Bring to a boil, reduce the heat, and simmer, uncovered, 10 minutes. Remove the cloves and cinnamon and discard.
4. Combine the cornstarch with the reserved 1⁄4 cup liquid and stir until the cornstarch has dissolved completely. Using a whisk, stir the cornstarch mixture into the hot cherry liquid. Bring to a boil and cook 2 minutes, stirring constantly. Stir in the lemon juice, butter, cherries, and food coloring, if desired. Cook 1 minute longer to heat thoroughly.
Place pork on cutting board and let stand 15 minutes before slicing. Serve with the cherry sauce.

Serves 8 to 10. 

 Don't think so, but I'll copy it and share it with my dad and add it to my 'to try' pile! Thanks bunches I sure do appreciate all the help! This one sounds pretty scrumptious. I just may have to get some tart cherries and give it a try!! mmmmmm... 

This isn't from Womens Day. It's from the cookbook "More No More Than 4 Ingredient Recipes".  It sounds close to what you seem to be looking for. I like the fact that it's so easy.I've made it a few times. IMO it's good, but it isn't great. 

1 5-6 pound - boneless pork loin roast (double loin, rolled, tied)

1 can (21 oz/596 g) cherry pie filling.

1/2 cup golden raisins

1/2 tsp ground cinnamon

Place roast on rack in shallow roasting pan. Insert meat thermometer so bulb is in center of thickest part of meat. Roast uncovered  in preheated 325' oven for 2 1/2-3 hours, or until meat theremometer reaches 170' (30-35 min per pound).

Meanwhile mix pie filling, raisins and cinnamon in a bowl. Spoon cherry glaze over roast several times during the last 20 minutes of cooking time. Remove meat from oven. Let meat stand 10 minutes before carving. Heat remaining glaze and serve with roast.

I hope this helps.

Maybe you could use the pie filling instead of the preserves in this recipe;

Cherry Glazed Roast Pork

Preparation -
Place the roast in a shallow baking pan with a small amount of water. Roast, uncovered, at 325º for about 2 hours. About 30 minutes before roasting time is complete, in a saucepan, combine cherry jam or preserves, corn syrup, vinegar and spices. Heat to boiling, stirring frequently. Reduce heat to simmer and cook 2 more minutes. (this step could be done in a microwave oven instead). Add the toasted almonds(if using). When the meat has roasted for 2 hours, remove it from the oven and spoon enough cherry sauce over the roast to glaze. Return to the oven for about 30 more minutes, or until a meat thermometer reads 170º. Baste the roast with sauce several times during last 30 minutes. Serve the remaining cherry sauce with the roast.

 Thanks cookguy! I'm definitely wanting to try that one! lol

Cittie - Thanks to you, too. That's one I found that needed to be printed off and added to the pile the other day! lol I'm gonna have pork and cherries comin' outta my ears! lol

Thanks to all for your help. If any of these prove to be as luscious as they sound, I'll definitely be doing a review or two in the future!!

Here is another one from Country Living:

http://www.countryliving.com/recipefinder/roast-pork-loin-caramel-sour-cherry-sauce-3317