Zippy Raspberry Roast Pork Recipe

Zippy Raspberry Roast Pork Recipe photo by Taste of Home

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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

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Zippy Raspberry Roast Pork Recipe

Prep: 20 min. Bake: 1-1/4 hours + standing

Yield: 12 Servings

20 75 95

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

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.

Nutritional Facts 3 ounces cooked pork with 3-1/2 teaspoons sauce equals 262 calories, 9 g fat (3 g saturated fat), 66 mg cholesterol, 341 mg sodium, 19 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

Originally published as Zippy Raspberry Roast Pork in Light & Tasty June/July 2006, p49