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Category: Pork
Prep Time: Cook Time: Total Time:
Makes 6 servings.
Raspberry Chipotle Glaze
1 T. olive oil
1 onion, diced
1 clove garlic, minced
2 tsp. chipotle chiles in adobo, chopped
4 c. fresh raspberries, rinsed
1/2 c. raspberry vinegar
3/4 c. granulated sugar
1/2 tsp. salt
2 1/2 lb. pork loin
8 cloves garlic, sliced in half lengthwise
1 T. chopped fresh rosemary
1 T. chopped fresh sage
1 T. chopped fresh thyme
olive oil
2 T. kosher salt
2 tsp. pepper
1 bunch watercress, rinsed and patted dry, tough stems discarded
Wild Rice and Dried Cranberry Dressing
In a medium saucepan, heat oil over medium-high heat.
Add onions and cook, stirring, for 4 minutes, or until soft and slightly caramelized
Add garlic and chipotles and saute for 2 minutes.
Add raspberries and cook 2 to 3 minutes; add vinegar and stir to deglaze pan.
Add sugar and salt and bring to a boil.
Reduce heat to medium and simmer 8 to 10 minutes, or until thickened and reduced by half.
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.
Preheat oven to 500F.
Place a large roasting pan over 2 burners over medium-high heat.
Add oil to coat the bottom and heat.
Season pork loin with salt and pepper; place in roasting pan and sear on all sides until golden brown, about 2 to 3 minutes per side.
In a food processor, combine garlic, rosemary, sage, and thyme; process until smooth.
Add enough oil to make mixture a good, spreadable consistency. Season with salt and pepper.
Remove pork from heat; carefully rub herb mixture over pork loin.
Roast at 500F for 40 to 45 minutes, or until a thermometer inserted into the center of the roast registers 140F.
Five minutes before removing roast from oven, evenly spread the glaze over the top.
Remove from 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 the rice dressing on top; slice pork loin and place on top of the rice dressing.
Drizzle with leftover glaze.
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PORK - ROAST - RASPBERRY CHIPOTLE GLAZE
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Category: Pork
Prep Time: Cook Time: Total Time:
Makes 6 servings.
Raspberry Chipotle Glaze
1 T. olive oil
1 onion, diced
1 clove garlic, minced
2 tsp. chipotle chiles in adobo, chopped
4 c. fresh raspberries, rinsed
1/2 c. raspberry vinegar
3/4 c. granulated sugar
1/2 tsp. salt
2 1/2 lb. pork loin
8 cloves garlic, sliced in half lengthwise
1 T. chopped fresh rosemary
1 T. chopped fresh sage
1 T. chopped fresh thyme
olive oil
2 T. kosher salt
2 tsp. pepper
1 bunch watercress, rinsed and patted dry, tough stems discarded
Wild Rice and Dried Cranberry Dressing
In a medium saucepan, heat oil over medium-high heat.
Add onions and cook, stirring, for 4 minutes, or until soft and slightly caramelized
Add garlic and chipotles and saute for 2 minutes.
Add raspberries and cook 2 to 3 minutes; add vinegar and stir to deglaze pan.
Add sugar and salt and bring to a boil.
Reduce heat to medium and simmer 8 to 10 minutes, or until thickened and reduced by half.
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.
Preheat oven to 500F.
Place a large roasting pan over 2 burners over medium-high heat.
Add oil to coat the bottom and heat.
Season pork loin with salt and pepper; place in roasting pan and sear on all sides until golden brown, about 2 to 3 minutes per side.
In a food processor, combine garlic, rosemary, sage, and thyme; process until smooth.
Add enough oil to make mixture a good, spreadable consistency. Season with salt and pepper.
Remove pork from heat; carefully rub herb mixture over pork loin.
Roast at 500F for 40 to 45 minutes, or until a thermometer inserted into the center of the roast registers 140F.
Five minutes before removing roast from oven, evenly spread the glaze over the top.
Remove from 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 the rice dressing on top; slice pork loin and place on top of the rice dressing.
Drizzle with leftover glaze.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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