Zippy Raspberry Roast Pork

Name: Zippy Raspberry Roast Pork
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; 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

16 ingredients

5 steps

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
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

1

In a
2

, brown roast on all sides in 3 teaspoons oil. Place on a rack in a shallow roasting pan.
3

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.
4

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.
5

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.