Directions:
- In a large nonstick skillet, brown roast on all sides in 3 teaspoons oil. Place on a rack in a shallow roasting pan.
- In a food processor, combine the rosemary, sage, thyme, garlic, salt, pepper and remaining oil; cover and process until smooth. Rub over roast. Bake, uncovered, at 350° for 70 minutes.
- Meanwhile, in a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the raspberries, sugar, vinegar, chipotle peppers and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until sauce is reduced to 2 cups. Press through a sieve; discard seeds.
- Brush 2 tablespoons of sauce over pork. Bake 5-15 minutes longer or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.07 Kcal (1034 kJ) | ||
| Calories from fat | 60.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.74g | 10% | |
|---|---|---|---|
| Cholesterol | 87.32mg | 29% | |
| Sodium | 370.04mg | 15% | |
| Potassium | 595.28mg | 13% | |
| Total Carbs | 14.07g | 5% | |
| Sugars | 9.49g | 38% | |
| Dietary Fiber | 3.27g | 13% | |
| Protein | 29.78g | 60% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 1.9mg | 11% | |
| Calcium | 25.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 120.86 Kcal (506 kJ) | ||
| Calories from fat | 29.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 10% | |
|---|---|---|---|
| Cholesterol | 42.71mg | 29% | |
| Sodium | 181.01mg | 15% | |
| Potassium | 291.19mg | 13% | |
| Total Carbs | 6.88g | 5% | |
| Sugars | 4.64g | 38% | |
| Dietary Fiber | 1.6g | 13% | |
| Protein | 14.57g | 60% | |
| Vitamin C | 5.8mg | 20% | |
| Iron | 0.9mg | 11% | |
| Calcium | 12.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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