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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


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


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.