Chipotle Raspberry Pork Roast Recipes

RASPBERRY CHIPOTLE BACK RIBS

Steps:

• About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
• Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes until slightly thickened, stirring frequently. Cool to room temperature; cover and refrigerate.
• Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Spray both sides of ribs with tamarind juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Continue cooking ribs for 1 to 2 hours more until very tender, spraying with tamarind juice every 30 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
• Move ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until sauce is set. Turn ribs and repeat with more sauce.
• Serve ribs with remaining sauce.

ZIPPY RASPBERRY ROAST PORK

Steps:

• 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 thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce.

PORK TENDERLOIN WITH RASPBERRY CHIPOTLE SAUCE

Steps:

• preheat oven to 350
• Wash pork in cool water and pat dry.
• Cut off excess fat and silverback.
• Mince rosemary and thyme and combine with the salt and pepper
• rub over pork and let stand 10 mins.
• Heat oil in ovenproof skillet (I like cast iron).
• Sear both sides of each tenderloin 2 1/2 mins.
• Then place in oven and cook until your meat thermometer reads 145 (about 30 mins).
• while the meat is cooking heat the oil in a medium sauce pan and add garlic and pepper and sautee for a about 2 mins
• add the adobo sauce and stir
• bring to a simmer and add the raspberries
• stir until the raspberries break down and turn into a sauce
• add the apple cider vinegar, salt and sugar and bring back to a boil
• optional - puree some or all of the sauce and strain out the raspberry seeds (I like to do half so there is still some texture but not too much)

SMOKED PORK LOIN WITH RASPBERRY CHIPOTLE GLAZE

Steps:

• Preheat stovetop or outdoor smoker to approximately 230 degrees F.
• Trim the white "silver skin" from the pork loin and lightly coat the entire loin with olive oil. Sprinkle the rub liberally on all sides of the loin.
• Place pork in the smoker and smoke until internal temperature or pork reaches 150 degrees F, about 1 1/2 to 2 hours. Remove pork from smoker and wrap lightly in aluminum foil.
• Meanwhile, preheat broiler.
• Place the jam in a medium bowl and stir in about 1/3 of the chipotle sauce. Mix well, adding more chipotle sauce until the heat and taste reach your personal preference.
• Unwrap the pork and cover with the glaze. Place on a broiler pan and broil until glaze is bubbling, about 3 minutes. Slice pork against the grain and serve.

CHIPOTLE-RASPBERRY PORK CHOPS

Steps:

• In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving. Sprinkle pork with salt; brush with remaining raspberry sauce., Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with reserved sauce.

CHIPOTLE PORK ROAST

Steps:

• Place pork roast in baking dish.
• In a separate bowl, assemble the remaining ingredients, stir well.
• Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.
• In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
• Cook until roast reaches an internal temperature of 170 degrees.
• Allow to cool five minutes before serving.

CHIPOTLE RASPBERRY PORK ROAST

Steps:

• Place pork roast in crock pot.
• Sprinkle roast with dry onion soup mix and pat soup mix into the pork roast.
• Pour Chipotle Raspberry Sauce on top of roast.
• Be sure to use the whole jar and coat the whole top and sides of roast.
• I have a brand new fabulous crock pot so the timing may be different on yours: Set crock pot on low for 6-7 hours and on high for 3. I set mine the first time on high for 4 and was a little dry. I like my pork medium well though! So 3 hours on high worked for me.

THE ORIGINAL ROASTED RASPBERRY CHIPOTLE SAUCE PORK TENDERLOIN RECIPE - (3.5/5)

Steps:

• Wash pork tenderloins in cold water and pat dry. In a small bowl combine rosemary, thyme, and salt and pepper to taste. Mix well; rub over tenderloins. Allow to stand for 10 minutes. Heat oven to 350 degrees. Heat oil in a heavy, ovenproof skillet, over medium heat. Place tenderloins in skillet and sear, about 1 minute per side. Place skillet in oven and roast tenderloins until thermometer inserted into thickest part of meat registers 160 degrees, usually about 35 minutes. Remove pork to a serving platter and coat generously with Razzpotle sauce.

ROASTED RASPBERRY CHIPOTE PORK TENDERLOIN

Steps:

• 1. Preheat oven to 425. In small bowl, whisk together oil, rosemary, garlic, salt and pepper. Put tenderloins on baking sheet and rub generously all over with seasoned oil. Roast, uncovered, til internal temperature is 155, about 20 to 25 minutes. Remove meat from oven and set aside, loosely covered with foil for 10 minutes to rest and allow internal temperature to rise to 160.
• 2. While meat is resting, heat raspberry chipotle sauce in small pan til just heate4d through, not to boiling. Slice meat into 1/4 to 1/2 inch slices; fan out on serving plate. Pour heated sauce over slices. Garnish with rosemary sprigs and raspberries. Serve hot. makes 6 servings
• 3. You can use any brand of roasted raspberry chipotle sauce for this recipe.