Raspberry Roast Pork Recipes

ROAST PORK WITH RASPBERRY SAUCE

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.

PORK CHOPS WITH RASPBERRY SAUCE

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.

CHIPOTLE RASPBERRY PORK ROAST

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.

RASPBERRY ROAST PORK

Steps:

• Place raspberries in a bowl; sprinkle with sugar and mash. Let stand for 15 minutes; mash again. Strain, reserving juice; discard pulp and seeds. , In a small saucepan, combine the raspberry juice, apple juice, vinegar, garlic and 1/4 teaspoon sage. Simmer, uncovered, for 5 minutes. In a small bowl, combine cornstarch and water until smooth; stir into raspberry juice mixture until smooth. Bring to a boil; cook and stir for 1 minute or until thickened., Combine the salt, pepper and remaining sage; rub over roast. Place fat side up on a rack in a shallow roasting pan. Spread with 1/2 cup raspberry sauce. , Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 160°. Let stand for 10-15 minutes before slicing. Meanwhile, reheat the remaining raspberry sauce; serve with pork.

SMOKED PORK LOIN WITH RASPBERRY CHIPOTLE GLAZE

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.

QUICK RASPBERRY JAM

Steps:

• Combine the raspberries, sugar and lemon juice in a large skillet. Set over medium heat and stir until the sugar dissolves and starts to boil, 1 to 2 minutes.
• Reduce the heat to medium-low and cook, stirring often and gently smashing the berries, until the liquid thickens to the consistency of syrup, 4 to 5 minutes. Skim off and discard any pale pink foam on the surface. Remove from the heat.
• Cool until warm or room temperature to use immediately or transfer to a jar and refrigerate until ready to use. The jam can be refrigerated for up to 1 week.

SMOKED RASPBERRY CHIPOTLE PORK ROAST

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.