Ingredients Jump to Instructions ↓

  1. 1 boneless whole pork loin roast (3-1/2 pounds)

  2. 4 teaspoons olive oil, divided

  3. 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

  4. 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage

  5. 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

  6. 4 garlic cloves, peeled

  7. 1 teaspoon salt

  8. 1/2 teaspoon pepper SAUCE:

  9. 1/2 cup chopped onion

  10. 2 teaspoons olive oil

  11. 3 garlic cloves, minced

  12. 4 cups fresh raspberries

  13. 3/4 cup sugar

  14. 1/2 cup raspberry vinegar

  15. 2 teaspoons minced chipotle pepper in adobo sauce

  16. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. 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.


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