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Zippy Raspberry Roast Pork

 Zippy Raspberry Roast Pork
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
12 ServingsPrep: 20 min. Bake: 1-1/4 hours + standing

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.

2 of 2

Zippy Raspberry Roast Pork (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.