Garlic Roasted Pork Loin With Raspberry Chipotle Glaze Recipes

Steps:

• Preheat stovetop or outdoor smoker to approximately 230 degrees F.
• Trim the white "silver skin" from the pork loin and lightly coat the entire loin with olive oil. Sprinkle the rub liberally on all sides of the loin.
• Place pork in the smoker and smoke until internal temperature or pork reaches 150 degrees F, about 1 1/2 to 2 hours. Remove pork from smoker and wrap lightly in aluminum foil.
• Meanwhile, preheat broiler.
• Place the jam in a medium bowl and stir in about 1/3 of the chipotle sauce. Mix well, adding more chipotle sauce until the heat and taste reach your personal preference.
• Unwrap the pork and cover with the glaze. Place on a broiler pan and broil until glaze is bubbling, about 3 minutes. Slice pork against the grain and serve.

Steps:

• 1. Preheat oven to 425. In small bowl, whisk together oil, rosemary, garlic, salt and pepper. Put tenderloins on baking sheet and rub generously all over with seasoned oil. Roast, uncovered, til internal temperature is 155, about 20 to 25 minutes. Remove meat from oven and set aside, loosely covered with foil for 10 minutes to rest and allow internal temperature to rise to 160.
• 2. While meat is resting, heat raspberry chipotle sauce in small pan til just heate4d through, not to boiling. Slice meat into 1/4 to 1/2 inch slices; fan out on serving plate. Pour heated sauce over slices. Garnish with rosemary sprigs and raspberries. Serve hot. makes 6 servings
• 3. You can use any brand of roasted raspberry chipotle sauce for this recipe.

Steps:

• Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°., Meanwhile, drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds. , In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce. Freeze option: Prepare raspberry sauce; transfer to a freezer container. Place sliced pork in freezer containers. Cool and freeze. To use, partially thaw pork and sauce in refrigerator overnight. Heat sauce in a saucepan over medium heat until mixture comes to a boil. Remove from the heat. Microwave pork, covered, on high in a microwave-safe dish until heated through. Serve with sauce.