Create an elegant dinner centerpiece with this Raspberry Balsamic Glazed Pork Loin. The sweet tang of the raspberry balsamic reduction perfectly complements the savory pork for a memorable meal.
Author:Leo Abraham
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes
Yield:6 servings
Category:Main Course
Method:Roasting
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 (about 2-3 pound) pork loin roast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh or frozen raspberries
1/2 cup balsamic vinegar
1/4 cup brown sugar, packed
1 tablespoon Dijon mustard
1 clove garlic, minced
Instructions
Preheat your oven to 400 degrees F (200 degrees C).
Rub the pork loin all over with olive oil, salt, and pepper. Place it in a roasting pan.
Roast the pork for 15 minutes at 400 degrees F.
Reduce the oven temperature to 350 degrees F (175 degrees C). Continue roasting until a meat thermometer inserted into the thickest part reads 145 degrees F (about 20-30 minutes more, depending on size).
While the pork roasts, prepare the glaze. In a small saucepan, combine raspberries, balsamic vinegar, brown sugar, and Dijon mustard.
Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 8-10 minutes until the raspberries break down and the sauce thickens slightly.
Remove the saucepan from the heat. Stir in the minced garlic. Press the mixture through a fine-mesh sieve to remove seeds, reserving the smooth glaze.
During the last 10 minutes of roasting, brush the pork loin generously with half of the raspberry balsamic glaze.
Remove the pork from the oven and let it rest for 10 minutes before slicing.
Slice the pork loin and drizzle with the remaining warm glaze before serving.
Notes
For the best texture, use fresh raspberries if they are in season.
If you prefer a thicker glaze, simmer it slightly longer, but watch carefully to prevent burning.
Always allow the pork to rest after cooking; this keeps the meat juicy.
A meat thermometer is your best friend for perfectly cooked pork.