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Garlic Roasted Pork Loin with Raspberry Chipotle Glaze

Submitted by: Mary on 05/08/2004
2026 views
2.84 avg rating
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Ingredients

RASPBERRY CHIPOTLE GLAZE:

1 T Olive oil
1/2 C Small diced onion
2 t Garlic, minced
2 t Chipotle chiles in adobo, chopped
2 Pints fresh raspberries, rinsed
1/2 C Raspberry vinegar
3/4 C Splenda
1/2 t Salt
PORK LOIN:

4 lb Boneless pork loin
8 Cloves garlic, peeled and sliced in half lengthwise
1 T Fresh rosemary, chopped
1 T Fresh sage, chopped
1 T Fresh thyme, chopped
Olive oil
2 T Kosher salt
2 t Ground black pepper
1 Bunch watercress, rinsed, patted dry, tough stems discarded

Directions

GLAZE:



In a medium saucepan, heat oil over medium high heat. Add the onions and cook, stirring unti soft and slightly carmelized.



Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook stirring constantly for 1 minute. Add teh raspberries and cook unti soft 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the splenda and salt, and bring to boil. Reduce the heat to medium and simmer until thickened and reduced by half, about 8 to 10 minutes. Remove from heat and strain through a fine mesh strainer pressing on the solids with the back of a spoon to extract as much liquid as possible.



PORK LOIN:



Preheat oven to 500F degrees.



Place a large roasting pan over 2 burners over medium high heat. Add oil to coat the bottom and heat.



Season the pork loin with salt and pepper. Place the pork in the roasting pan and sear on all sides unti golden brown.



In a food processor, combine the garlic, rosemary, sage, and thyme. Process until smooth. Add enough oi to make the mixture a good, spreadable consistency. Season with salt and pepper.



Remove the pork fromt he heat. Carefully rub the garlic/herb mixture over the pork loin.



Roast until an instant read thermometer inserted into the center of the roast registers a temperature of 140F degrees, about 40 to 45 minutes. Five minutes before removing the roast evenly spread teh glaze over the top. Remove from the oven and tent with aluminum foil to keep warm. Let rest for 10 to 15 minutes before carving. Line a large bowl or platter with watercress. Arrange a bed of colorful cooked vegetables. Place roast on top of vegetables and serve. Drizzle with leftover glaze.

Servings

10

Calories

5

Time to prepare

1 hour

Difficulty

Easy
 

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