Garlic Roasted Pork Loin With Raspberry Chipotle Glaze Recipes

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GARLIC ROASTED PORK LOIN & SWEET POTATOES WITH RASPBERRY CHIPOTLE GLAZE



Garlic Roasted Pork Loin & Sweet Potatoes with Raspberry Chipotle Glaze image

Provided by Crystal

Number Of Ingredients 7

1 2-3 pound pork loin roast
6 cloves garlic
1 tablespoon Italian seasoning
2-3 tablespoons olive oil
4 large sweet potatoes (peeled & chopped into 1 inch pieces)
1 cup roasted raspberry chipotle sauce
salt & pepper to taste

Steps:

  • Preheat oven to 350 degrees.
  • In a food processor or blender, puree the garlic cloves, Italian seasoning, & enough olive oil to make a spreadable paste.
  • Mix 1/4 of the garlic oil mixture in a small bowl with 1/2 cup of the raspberry chipotle sauce. In a large bowl, combine the sweet potatoes with the sauce mixture. Set aside.
  • Season the pork roast with salt & pepper; sear quickly on all sides in a hot pan. Place in a 9x13 baking pan & rub the remaining garlic oil mixture all over it. Pour the sweet potatoes around the pork roast. Spread the remaining 1/2 cup of raspberry chipotle sauce on top of the pork roast.
  • Bake uncovered - until the internal temperature reaches 145 degrees, about 1 hour. Let rest 10 minutes before slicing.

SMOKED PORK LOIN WITH RASPBERRY CHIPOTLE GLAZE



Smoked Pork Loin with Raspberry Chipotle Glaze image

Provided by Food Network

Categories     main-dish

Time 2h8m

Yield about 10 to 12 servings

Number Of Ingredients 5

1 (4-pound) pork loin
Extra-virgin olive oil, as needed
3 tablespoons dry spice rub for pork
1 (10-ounce) jar seedless raspberry jam
1 (5-ounce) bottle chipotle hot pepper sauce (recommended: Tabasco)

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.

CHIPOTLE-HONEY-GLAZED PORK



Chipotle-Honey-Glazed Pork image

Categories     Blender     Garlic     Pork     Roast     Quick & Easy     Dinner     Meat     Hot Pepper     Honey     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 4

3 canned chipotle chiles in adobo (1/4 cup total)
3 garlic cloves, coarsely chopped
3 tablespoons honey
1 1/2 pounds pork tenderloin

Steps:

  • Preheat oven to 450°F.
  • Purée chipotles in adobo with garlic and honey in a blender until smooth. Pat pork dry and season with salt. Put pork on a foil-lined baking sheet and spread with chile glaze to coat well. Roast in middle of oven until an instant-read thermometer registers 155°F, about 20 minutes. Let stand 5 minutes on a cutting board before cutting into thin slices.

PORK TENDERLOIN WITH RASPBERRY SAUCE



Pork Tenderloin With Raspberry Sauce image

Pork tenderloin is baked and then sauteed in a mixture of shallots, garlic, white wine and vinegar, whisked with mustard and raspberry preserves for a great combination of savory and sweet. The sauce really compliments the pork and this is impressive enough for company, but quick enough to put together for a weeknight meal. This is great served with wild rice and steamed asparagus.

Provided by Epi Curious

Categories     < 60 Mins

Time 50m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 8

2 lbs pork tenderloin
3 tablespoons butter
2/3 cup white wine
1/2 cup seedless raspberry preserves
2 tablespoons grainy mustard
2 tablespoons shallots, finely chopped
1/2 teaspoon garlic, minced
2 tablespoons raspberry vinegar

Steps:

  • Heat butter in an oven proof saucepan. Add tenderloin and quickly brown on all sides. Transfer tenderloin to oven and take in a preheated 400 degree oven for 15-20 minutes.
  • Return saucepan to stove top; remove tenderloin and keep warm. Add shallots and garlic to drippings in pan and saute til transparent. Deglaze pan by adding wine and vinegar all at once. Boil until mixture is thickened. Add preserves and cook on medium heat until mixture is thick and glossy. Whisk in mustard, making sure sauce is well combined. Remove from heat. Slice the meat and transfer to plates; drizzle sauce over and serve.

Nutrition Facts : Calories 537.6, Fat 21.2, SaturatedFat 9.7, Cholesterol 172.6, Sodium 271.9, Carbohydrate 30.1, Fiber 0.7, Sugar 20, Protein 47.3

BROWN SUGAR AND GARLIC-RUBBED ROAST PORK AND VEGETABLES



Brown Sugar and Garlic-Rubbed Roast Pork and Vegetables image

Brown sugar, garlic powder, and seasoned salt add great flavor to a roast pork loin. Vegetables share the pan and roast at the same time, so this is really a one-pan meal, ready in about an hour and forty-five minutes.

Provided by Bibi

Time 2h

Yield 8

Number Of Ingredients 8

1 (3.5 pound) boneless pork loin roast
2 tablespoons light brown sugar
1 tablespoon garlic powder
2 ½ teaspoons seasoned salt, divided
2 pounds russet potatoes, peeled and cut into bite-size cubes
2 pounds carrot, peeled and cut into 1/2-inch pieces
1 medium onion, cut into eighths
2 tablespoons extra-virgin olive oil, plus more for greasing

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly oil an open roasting pan and place a roasting rack inside the pan.
  • Pat the pork loin dry with paper towels.
  • Stir together brown sugar, garlic powder, and 1 1/2 teaspoons seasoned salt together in a small bowl. Rub brown sugar mixture on all sides of the pork loin. Place seasoned pork onto the rack, and center the rack inside the roasting pan.
  • Combine potatoes, carrots, and onion in a bowl. Add olive oil and remaining seasoned salt, and stir to coat vegetables evenly. Place seasoned vegetables in the roasting pan, around the rack with the pork.
  • Roast uncovered in the preheated oven until no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove pork roast from oven, cover in foil, and allow to rest for about 10 minutes. To serve, slice across the grain in 1/2-inch slices. Serve warm with roasted vegetables.

Nutrition Facts : Calories 481.8 calories, Carbohydrate 37.1 g, Cholesterol 113.1 mg, Fat 16.8 g, Fiber 5 g, Protein 44.7 g, SaturatedFat 5.4 g, Sodium 444.1 mg, Sugar 10.2 g

THE ORIGINAL ROASTED RASPBERRY CHIPOTLE SAUCE PORK TENDERLOIN RECIPE - (3.5/5)



The Original Roasted Raspberry Chipotle Sauce Pork Tenderloin Recipe - (3.5/5) image

Provided by june

Number Of Ingredients 6

2 (1 lb each) pork tenderloins
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
salt and freshly ground black pepper
1 tbsp olive oil
1 bottle Razzpotle

Steps:

  • Wash pork tenderloins in cold water and pat dry. In a small bowl combine rosemary, thyme, and salt and pepper to taste. Mix well; rub over tenderloins. Allow to stand for 10 minutes. Heat oven to 350 degrees. Heat oil in a heavy, ovenproof skillet, over medium heat. Place tenderloins in skillet and sear, about 1 minute per side. Place skillet in oven and roast tenderloins until thermometer inserted into thickest part of meat registers 160 degrees, usually about 35 minutes. Remove pork to a serving platter and coat generously with Razzpotle sauce.

PORK LOIN WITH RASPBERRY SAUCE



Pork Loin with Raspberry Sauce image

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

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

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.

CHIPOTLE-RASPBERRY PORK CHOPS



Chipotle-Raspberry Pork Chops image

With only three ingredients and ten-minute prep time, this supper's fast enough to throw together after a long day of work.-Jennifer Ray, Poncha Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings (1/4 cup sauce).

Number Of Ingredients 4

1/2 cup seedless raspberry preserves
1 chipotle pepper in adobo sauce, finely chopped
1/2 teaspoon salt
4 bone-in pork loin chops (7 ounces each)

Steps:

  • In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving. Sprinkle pork with salt; brush with remaining raspberry sauce., Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with reserved sauce.

Nutrition Facts : Calories 308 calories, Fat 9g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 395mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 0 fiber), Protein 30g protein.

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST



Quick Savory Cranberry Glazed Pork Loin Roast image

This simple, 1-hour roast is our favorite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOL! I love serving this entree because it causes me NO stress and everyone raves over it. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. If you basted out of another dish, you can use the same pan.

Provided by goodfood4ursoul

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

1 (14.5 ounce) can whole berry cranberry sauce
1 cup apple jelly
1 tablespoon Dijon mustard
4 cubes chicken bouillon, crushed
1 teaspoon prepared horseradish
2 teaspoons garlic powder
2 tablespoons chopped fresh thyme
1 (4 pound) boneless pork loin roast
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
  • Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
  • Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

Nutrition Facts : Calories 418.8 calories, Carbohydrate 38.8 g, Cholesterol 88.4 mg, Fat 15.9 g, Fiber 0.8 g, Protein 29.6 g, SaturatedFat 5.8 g, Sodium 804.9 mg, Sugar 30.6 g

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