Recipes and Links

Pork Loin with Wild Raspberry Sauce

It’s downright dangerous to let me try possible combinations and think about recipe ideas when I’m alone at the store! The tangy-sweet sauce is a perfect complement for the pork. Barb L.

Serves: 4

Ingredients:

1 boneless pork loin, about 1 ½ lbs

½ tsp salt, divided

½ tsp pepper

1 Tbsp plus ¼ cup Flying Olive Cascadian Wild Raspberry Balsamic Vinegar

½ Tbsp Flying Olive Rosemary Extra Virgin Olive Oil (Note: if you don’t like any spice, double the amount of Rosemary EVOO and don’t add the Chipotle EVOO.

½ Tbsp Flying Olive Chipotle (a little spicy)or Harissa (spicier) Extra Virgin Olive Oil (Do not panic, my fellow spice wimps, there is little spiciness in this recipe when completed)

½ tsp garlic powder

½ tsp dried rosemary

12 ozs fresh or frozen raspberries, thawed, divided

2-3Tbsp sugar or sugar substitute, to taste

¼ tsp each ground ginger, nutmeg, and cloves

1 Tbsp cornstarch dissolved in 1 Tbsp water

Directions:

Preheat the oven to 350 F.

Wash and pat dry the pork loin. Place it on a plate. Sprinkle with ¼ tsp salt and ½ tsp pepper.

Whisk together 1 Tbsp Cascadian Wild Raspberry Balsamic Vinegar,½ TbspRosemary Extra Virgin Olive Oil,and ½ Tbsp Chipotle or Harissa (spicier) Extra Virgin Olive Oils, and thegarlic powder. Rub this mixture over the pork. Sprinkle the rosemary over the roast.

Place the roast on a greased rack in a shallow roasting pan. Bake, uncovered for approximately 1 hour or until a thermometer reads 160 degrees F.

Meanwhile, drain the raspberries (if frozen—reserve juice). Set aside 1/3 cup raspberries. In a sieve, over a bowl, mash the remaining berries with the back of a large spoon. Save the pulp and discard the seeds.

When the pork has about 15-20 minutes left to cook, combine the raspberry pulp, reserved juice (if you have any), ¼ cup Cascadian Wild Raspberry Balsamic Vinegar, sugar, ginger, nutmeg, cloves and remaining salt in a saucepan. Stir until well blended. While the mixture comes to a boil, dissolve the cornstarch in the water. Add the cornstarch to the raspberry mixture. Add the reserved raspberries and cook for 2 minutes until thickened. Remove from the heat. Taste when cools; add more sugar or sweetner if desired.

When the pork is done, let it sit for 10 minutes under a loose aluminum foil tent. Slice and serve with the raspberry sauce.

Submitted by Barb L.