Pork Roast With Raspberry Sauce Recipes

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ROAST PORK WITH RASPBERRY SAUCE

Want to treat your guests to a spectacular meal? Plan this pork as the centerpiece of your menu. The fruity sauce enhances the meat's flavor and looks so pretty! I decorate the platter with red spiced apples and fresh parsley.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 13



Roast Pork with Raspberry Sauce image

Steps:

  • Combine the salt, sage and pepper; rub over entire roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 70-80 minutes or until a thermometer reads 160°., For the sauce, drain raspberries, reserving liquid. Set berries aside. Add enough water to juice to measure 3/4 cup. In a saucepan, combine the sugar, vinegar, spices and 1/2 cup raspberry juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Combine cornstarch and remaining raspberry juice until smooth; stir into the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter, lemon juice, food coloring if desired and reserved raspberries., Let roast stand for 10-15 minutes before slicing. Serve with raspberry sauce.

Nutrition Facts : Calories 366 calories, Fat 9g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 294mg sodium, Carbohydrate 41g carbohydrate (35g sugars, Fiber 1g fiber), Protein 31g protein.

1 teaspoon salt
1 teaspoon rubbed sage
1 teaspoon pepper
1 boneless rolled pork loin roast (3-1/2 to 4 pounds)
SAUCE:
1 package (10 ounces) frozen sweetened raspberries, thawed
1-1/2 cups sugar
1/4 cup white vinegar
1/4 teaspoon each ground ginger, nutmeg and cloves
1/4 cup cornstarch
1 tablespoon butter, melted
1 tablespoon lemon juice
3 to 4 drops red food coloring, optional

PORK LOIN WITH RASPBERRY SAUCE

Raspberries add rub red color and fruity sweetness to the sauce that enhances this savory pork roast. This is an easy way to transform everyday pork into a special-occasion main dish. -Florence Nurczyk, Toronto, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 11



Pork Loin with Raspberry Sauce image

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.

Nutrition Facts : Calories 322 calories, Fat 9g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 357mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 34g protein.

1 boneless whole pork loin roast (3 pounds)
1 teaspoon salt, divided
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 package (12 ounces) frozen unsweetened raspberries, thawed, divided
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon each ground ginger, nutmeg and cloves
1/4 cup white vinegar
1 tablespoon lemon juice
1 tablespoon butter

PORK ROAST WITH CUMIN-SPIKED MIXED BERRY SAUCE AND ROASTED PARSNIPS

Provided by Robin Miller : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13



Pork Roast with Cumin-Spiked Mixed Berry Sauce and Roasted Parsnips image

Steps:

  • Preheat oven to 400 degrees F.
  • Cut 1/3 of the pork off the entire loin. Transfer both pieces of pork to the prepared baking dish. Season the pork all over with salt and black pepper.
  • In a small bowl, combine the strawberries, strawberry preserves, raspberry preserves, boysenberry preserves, and cumin. Mix well. Pour the mixture all over the larger portion of the pork.
  • Arrange the parsnips all around the pork. Lightly coat the parsnips with the cooking spray and season with salt and ground black pepper.
  • Roast for 45 minutes, or until an instant-read thermometer reads at least 160 degrees F (the meat may still be pink in the center).
  • Let the pork rest for 10 minutes.
  • Slice crosswise into 1/2-inch thick slices using 1 pound of pork for this meal (with parsnips and snow peas), slice 1 pound crosswise into 8 (1/2-inch) thick slices for a second meal (chili-seared pork with pineapple salsa), and shred the remaining 1 pound pork for the third meal (radicchio cups with pork and seasoned rice).
  • In a medium skillet, saute the snow peas in the butter over medium-low heat until tender-crisp. Season with salt and black pepper, to taste.

1 (3 pound) pork loin
Salt and ground black pepper
1 cup chopped fresh strawberries
1/2 cup strawberry preserves
1/4 cup raspberry preserves
1/4 cup boysenberry preserves
1 teaspoon ground cumin
2 parsnips, peeled and cubed
Olive oil cooking spray
Sauteed Snow Peas, recipe follows
2 cups snow peas
1 tablespoon butter
Salt and ground black pepper

PORK CHOPS WITH RASPBERRY SAUCE

Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce ... heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again.

Provided by Robin Seidel

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 30m

Yield 4

Number Of Ingredients 11



Pork Chops with Raspberry Sauce image

Steps:

  • Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
  • Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
  • In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

Nutrition Facts : Calories 113.3 calories, Carbohydrate 14.9 g, Cholesterol 7.6 mg, Fat 6.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 2.3 g, Sodium 166.9 mg, Sugar 13.4 g

½ teaspoon dried thyme, crushed
½ teaspoon dried sage, crushed
¼ teaspoon salt
¼ teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
¼ cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme

PORK ROAST WITH THE WORLD'S BEST RUB

A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.

Provided by DADCOOKS

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 5h10m

Yield 6

Number Of Ingredients 13



Pork Roast with the World's Best Rub image

Steps:

  • Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
  • Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g

½ cup brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried thyme leaves
1 (2 1/2 pound) boneless pork loin roast

PECAN-CRUSTED PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9



Pecan-Crusted Pork Tenderloin with Raspberry-Chipotle Sauce image

Steps:

  • For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside.
  • Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly.
  • Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing.
  • For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.
  • To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.

Two 1-pound pork tenderloins
1 cup Japanese (panko) breadcrumbs
1 cup finely chopped pecans
4 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1 teaspoon ground black pepper
2 egg whites
One 12-ounce jar raspberry preserves
2 tablespoons adobo sauce, or to taste

PORK TENDERLOIN WITH RASPBERRY MINT SAUCE

I love raspberries, and will try cooking with them every chance I have. A beautiful dish, slices of pork with raspberry sauce..

Provided by Potluck

Categories     Pork

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9



Pork Tenderloin With Raspberry Mint Sauce image

Steps:

  • Place pork in shallow baking pan.
  • Roast 350 degrees for 30-45 minutes.I suggest using a meat thermometer 160 degrees.
  • Meanwhile in medium saucepan, combine 2/3 cup water,vinegar and sugar. Bring to a boil. Add mint and chives. Cover. Simmer for 15 minutes. Strain. Reserve liquid. Bring liquid to a boil. Gradually stir in cornstarch combined with 1 tablespoon water. Cook, stirring until thickened.
  • Remove from heat. Fold in raspberries. Serve sauce with pork tenderloin slices.

Nutrition Facts : Calories 166.2, Fat 4.8, SaturatedFat 1.6, Cholesterol 56.1, Sodium 43.4, Carbohydrate 12.5, Fiber 1.8, Sugar 9.3, Protein 17.9

1 1/2 lbs pork tenderloin (about 2 whole tenderloins)
2/3 cup water
1/4 cup raspberry vinegar
1/3 cup sugar
1 cup fresh mint leaves
2 tablespoons snipped fresh chives
1 tablespoon cornstarch
1 tablespoon water
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries, thawed

SMOKED RASPBERRY CHIPOTLE PORK ROAST

A different type of smoked and slow cooked pork that really gives an unexpected twist to those that expect traditional bbq flavor. Your guests will impressed....especially when you tell them how easy it is to prepare.

Provided by Tiger Jeff

Categories     Pork

Time P1DT9h

Yield 8-12 serving(s)

Number Of Ingredients 4



Smoked Raspberry Chipotle Pork Roast image

Steps:

  • THE NIGHT BEFORE -- OR A FEW DAYS AHEAD --
  • Mix kosher salt with dry rub (if your dry rub already has salt in it, omit this step).
  • Rub roast generously on all sides with rub mixture.
  • Tightly wrap seasoned roast in plastic wrap and refrigerate overnight or for 24-48 hours.
  • The morning that you plan to cook --
  • Let roast stand at room temperature for about 20 minutes.
  • COOKING THE ROAST.
  • Use apple wood chips or Adler wood chips that have been soaked in water for approx 20 minutes to provide a good smoke for the roast.
  • Smoke on indirect heat for approx one hour.
  • Remove roast from grill/smoker and wrap in double wrap in foil fat side up and place in dish or roasting pan at least 3 inches deep.
  • Continue cooking roast in a 225-240 degree oven for 7 to 9 hours or until bone pulls out with ease.
  • Open the foil and drain most but not all of the juice.
  • Remove the top layer of fat from the roast.
  • Using large forks, break the roast apart (similar to shredding).
  • Pour chipotle sauce over roast and work sauce into meat ( be sure to leave a nice layer of sauce on top).
  • Increase oven to 300 degrees.
  • Keeping foil rolled back, return glazed roast to oven and allow roast to caramelize -- 30-45 minutes.
  • Remove roast from oven and serve.

Nutrition Facts : Calories 381.7, Fat 22.3, SaturatedFat 7.8, Cholesterol 111.6, Sodium 7447.8, Carbohydrate 11.3, Fiber 0.2, Sugar 8.1, Protein 31.4

5 -9 lbs boston butt (bone in)
1 cup favorite your favorite barbecue rub
1/2 cup kosher salt
1 (10 -12 ounce) bottle raspberry chipotle sauce or 1 (10 -12 ounce) bottle glaze

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