Zippy Raspberry Roast Pork |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Rosemary, sage, thyme and garlic make a mouthwatering pork rub in this main course. The raspberry sauce gets a slight kick from chipotle peppers, but complements the meat well.Kim Pettipas, Oromocto, New Brunswick Ingredients:
1 boneless whole pork loin roast (3-1/2 pounds) |
4 teaspoons olive oil, divided |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
4 garlic cloves, peeled |
1 teaspoon salt |
1/2 teaspoon pepper |
sauce: |
1/2 cup chopped onion |
2 teaspoons olive oil |
3 garlic cloves, minced |
4 cups fresh raspberries |
3/4 cup sugar |
1/2 cup raspberry vinegar |
2 teaspoons minced chipotle pepper in adobo sauce |
1/2 teaspoon salt |
Directions:
1. In a large nonstick skillet, brown roast on all sides in 3 teaspoons oil. Place on a rack in a shallow roasting pan.
2. 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.
3. 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.
4. 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.
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