Garlic Roasted Pork Loin with Raspberry Chipotle Glaze
Do you have trouble getting a boneless pork loin to come out juicy? Well, I did for a long time but once I learned this method of cooking one I haven't had a dry roast since whether or not I do the chipotle-rasberry glaze or not.This is yet another favorite Emeril recipe that I have made a bunch of times and it always turns out moist, juicy and delicious. And if you have leftovers you can slice it thin and make sandwiches using the glaze. Fantastic! I promise!
Recipe: Garlic Roasted Pork Loin with Raspberry Chipotle Glaze
Recipe courtesy Emeril Lagasse, 2002
Prep Time: 1 hr 0 min
Inactive Prep Time: 10 min
Cook Time: 1 hr 5 min
Serves 8
Ingredients
Raspberry Chipotle Glaze:
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
Garlic Roasted Pork Loin:
2 1/2 to 3 1/2 pound boned pork loin
8 large cloves garlic, peeled and sliced in half lengthwise
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Olive oil
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
Directions:
For the Glaze: In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
For the Pork Loin:
Preheat the oven to 500 degrees F.
Place a large roasting pan over 2 burners over medium-high heat. Add oil to coat the bottom and heat. Season the pork loin with salt and pepper. Place the loin in the roasting pan and sear on all sides until golden brown, about 2 to 3 minutes per side.
In a food processor, combine the garlic, rosemary, sage, and thyme. Process until smooth. Add enough oil to make the mixture a good, spreadable consistency. Season with salt and pepper.
Remove the pork from the heat. Carefully rub the garlic/herb mixture over the pork loin.
Roast until an instant read thermometer inserted into the center of the roast registers an internal temperature of 140 degrees F, 40 to 45 minutes. Five minutes before removing the roast from the oven, evenly spread the glaze over the top. Remove from the oven and tent with aluminum foil to keep warm. Let rest for 10 to 15 minutes before carving.
Now for those leftovers. Whole grain roll, thinly sliced pork, some of the glaze and maybe a slice of Swiss! It really doesn't get any better.
Recipe: Garlic Roasted Pork Loin with Raspberry Chipotle Glaze
Recipe courtesy Emeril Lagasse, 2002
Prep Time: 1 hr 0 min
Inactive Prep Time: 10 min
Cook Time: 1 hr 5 min
Serves 8
Ingredients
Raspberry Chipotle Glaze:
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
Garlic Roasted Pork Loin:
2 1/2 to 3 1/2 pound boned pork loin
8 large cloves garlic, peeled and sliced in half lengthwise
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Olive oil
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
Directions:
For the Glaze: In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
For the Pork Loin:
Preheat the oven to 500 degrees F.
Place a large roasting pan over 2 burners over medium-high heat. Add oil to coat the bottom and heat. Season the pork loin with salt and pepper. Place the loin in the roasting pan and sear on all sides until golden brown, about 2 to 3 minutes per side.
In a food processor, combine the garlic, rosemary, sage, and thyme. Process until smooth. Add enough oil to make the mixture a good, spreadable consistency. Season with salt and pepper.
Remove the pork from the heat. Carefully rub the garlic/herb mixture over the pork loin.
Roast until an instant read thermometer inserted into the center of the roast registers an internal temperature of 140 degrees F, 40 to 45 minutes. Five minutes before removing the roast from the oven, evenly spread the glaze over the top. Remove from the oven and tent with aluminum foil to keep warm. Let rest for 10 to 15 minutes before carving.
Now for those leftovers. Whole grain roll, thinly sliced pork, some of the glaze and maybe a slice of Swiss! It really doesn't get any better. 
6 comments:
I do like that raspberry chipotle combo, particularly on a sandwich!
That looks amazing. Do you think you could do the pork loin in a crockpot?
This dish looks really good,...MMMmmmm....
Tangled: I think the sanwhich was almost better.
Michele: I don't have a lot of crockpot experience but I don't see why not as long as you sear the roast first. Let me know how it works out.
Thanks Sophie!
Raspberry chipotle glaze sounds wonderful!
I made this recipe, It was great and I published a post about it (I linked the recipe to your blog).
Thanks for sharing :)
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