recipe slightly adapted from The Food Network
I was searching for a recipe one day and came across this recipe from the Food Network. I had some leftover chipotle chilies in adobo sauce from making this amazing chipotle chicken taco salad and decided to try this pork loin recipe. The glaze was so delicious. I think it would be a perfect menu item for a holiday party. I also made the accompanying wild rice and cranberry dressing, but wasn't as big of a fan of that. I will definitely make the pork loin again, though.
Raspberry Chipotle Glaze
1 Tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chilies in adobo, chopped
2 pints fresh raspberries, rinsed (I think you could have success with frozen raspberries as well)
1/2 cup raspberry vinegar (I used red wine vinegar with pomegranate)
3/4 cup granulated sugar
1/2 teaspoon salt
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2-3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8-10 minutes. Remove from the 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.
Garlic Roasted Pork Loin
2 1/2 to 3 1/2 pound pork loin
8 large garlic cloves, peeled and sliced in half lengthwise
1 Tablespoon chopped fresh rosemary
1 Tablespoon chopped fresh sage
1 Tablespoon chopped fresh thyme
olive oil
2 Tablespoons kosher salt
2 teaspoons freshly ground black pepper
For the pork loin, preheat the oven to 425 degrees. Add oil to a large skillet until bottom is coated. Season the pork loin with salt and pepper. Sear the pork in the skillet on all sides until golden brown, about 2-3 minutes per side.
In a food processor, combine the garlic, rosemary, sage, and thyme. Process until smooth. Add enough oil to make the mixture a good, spreadable consistency. Season with salt and pepper.
Remove the pork from the heat. Carefully rub the garlic/herb mixture over the pork loin. Place pork on a roasting pan and roast until an instant read thermometer inserted into the center of the roast registers an internal temperature of 165 degrees F, about 40-45 minutes. Five minutes before removing the roast from the oven, evenly spread the glaze over the top. Remove the from oven and tent with aluminum foil to keep warm. Let rest for 10-15 minutes before carving. Drizzle with leftover glaze.
