Zippy Raspberry Roast Pork Recipes

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.

Steps:

• Place pork roast in crock pot.
• Sprinkle roast with dry onion soup mix and pat soup mix into the pork roast.
• Pour Chipotle Raspberry Sauce on top of roast.
• Be sure to use the whole jar and coat the whole top and sides of roast.
• I have a brand new fabulous crock pot so the timing may be different on yours: Set crock pot on low for 6-7 hours and on high for 3. I set mine the first time on high for 4 and was a little dry. I like my pork medium well though! So 3 hours on high worked for me.

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:

• Preheat oven to 425°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix bread crumbs and cheese. Dip pork chops in dressing, then in crumb mixture, patting to help coating adhere., Place on a rack in an ungreased 15x10x1-in. baking pan. Bake 15-20 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving.

Steps:

• In a Dutch oven, heat canola oil over medium heat. Brown pork in batches until no longer pink. Add onion; cook until tender. Add garlic; cook 1 minute longer., Add beans, tomatoes, water, bouillon and seasonings to taste. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2 hours. If desired, serve with sour cream, tortilla chips and shredded cheese.

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.