Raspberry Roast Pork Recipes

PORK LOIN WITH RASPBERRY SAUCE

Steps:

• Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°., Meanwhile, drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds. , In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce. Freeze option: Prepare raspberry sauce; transfer to a freezer container. Place sliced pork in freezer containers. Cool and freeze. To use, partially thaw pork and sauce in refrigerator overnight. Heat sauce in a saucepan over medium heat until mixture comes to a boil. Remove from the heat. Microwave pork, covered, on high in a microwave-safe dish until heated through. Serve with sauce.

ROAST PORK LOIN WITH A BALSAMIC RASPBERRY GLAZE

Steps:

• Season the pork with salt and black pepper. Heat the canola oil in a pan large enough to sear the pork.
• Place the pork into the pan and sear on each side until golden. transfer to an oven-safe casserole dish.
• In a bowl combine the preserves, ginger, garlic, soy sauce and balsamic vinegar with a whisk.
• Spread the glaze over the pork and top with the chopped thyme. Add the grapes around the pork.
• Place in the oven uncovered and roast for approximately 1 hour 40 minutes or until a thermometer reads between 150-160 degrees.
• Once the pork is fully cooked, cover with foil and let it rest for 10 minutes before slicing.
• Serve sliced with some of the juice from the meat poured over.

RASPBERRY ROAST PORK

Steps:

• Place raspberries in a bowl; sprinkle with sugar and mash. Let stand for 15 minutes; mash again. Strain, reserving juice; discard pulp and seeds. , In a small saucepan, combine the raspberry juice, apple juice, vinegar, garlic and 1/4 teaspoon sage. Simmer, uncovered, for 5 minutes. In a small bowl, combine cornstarch and water until smooth; stir into raspberry juice mixture until smooth. Bring to a boil; cook and stir for 1 minute or until thickened., Combine the salt, pepper and remaining sage; rub over roast. Place fat side up on a rack in a shallow roasting pan. Spread with 1/2 cup raspberry sauce. , Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 160°. Let stand for 10-15 minutes before slicing. Meanwhile, reheat the remaining raspberry sauce; serve with pork.

PORK CHOPS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
• Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
• In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

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.

STUFFED PORK ROAST WITH RASPBERRY BALSAMIC GLAZE

Steps:

• Preheat your oven to 375°, line a roasting pan with foil and drizzle with a tablespoon of STAR olive oil.
• Open the roast like a book. On one half of the roast spoon on the 4 cups of prepared stuffing, spread evenly.
• Fold the other halve over top of the stuffing. Use a sharp knife and carefully score the top layer of fat be careful you don't score the meat underneath. Tie and knot the stuffed pork loin with kitchen string several inches apart.
• Season the top of the roast with kosher salt and black pepper.
• Place the stuffed roast into the foil-line roasting pan and insert an oven-safe instant read thermometer to the thickest part of the roast. Roast, fat side up, in a preheated oven for 1-1/2 to 2 hours or until the thermometer reads 160 degrees.
• At the 150 degree mark brush the roast with STAR raspberry balsamic glaze and place back into the oven to finish cooking.
• Remove from the oven and brush again with the glaze and cover lightly with tinfoil. Let the pork roast rest for 15 minutes before removing the kitchen string and slicing.

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)