Roasted Pork with Raspberry Chili Sauce: Page 216, Aloha Days Hula Nights

A pork roast (and all roasts, for that matter) always makes me think of Whoville’s “roast beast” – something mouthwatering, slow-cooked, and celebratory.  Putting together the Roasted Pork with Raspberry Chili Sauce on page 216 of Aloha Days Hula Nights, in the Entrees – Pork section, could not have hit closer to the mark!  It’s beautiful and delicious, something the whole family can enjoy or perfect for entertaining.

One of my favorite things about roasts is how easy they are.  Most of them require minimal effort to season and roast, and a few minutes for finishing the sauce is usually all it takes to have a home-cooked meal on the table, especially if you throw a few root vegetables in the pan to roast alongside.  This recipe is no exception, and is quite stunning when served.  The sauce is a gorgeous raspberry pink-red, the crust is a caramelized crunchy brown, and the watercress is a bright green canvas.  The chipotle powder gives the sauce a smoky depth of flavor (much like the chili powder in the Roasted Chicken with Chili-Sage Glaze, which is fast becoming my favorite new trick), and the pork was juicy, tender and flavorful.  I substituted dried herbs (I only had fresh rosemary on hand) and it was still great.  Give this roast a try tonight!

Truly something special – a feast for the eyes and the tastebuds!

Roasted Pork with Raspberry Chili Sauce

RASPBERRY CHILI SAUCE Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground chipotle powder
  • 2 cups raspberries
  • 1/2 cup raspberry vinegar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt

ROAST Ingredients:

  • 2 1/2 to 3 1/2 pound boneless pork loin
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 8 large cloves garlic, sliced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • Olive oil
  • 1 bunch watercress

Heat 1 tablespoon oil in a medium saucepan over medium-high heat.  Add onion and garlic.  Sauté, stirring, until soft and slightly caramelized, about 6 minutes.  Stir in chipotle powder and cook for 1 minute.  Add raspberries and cook 2 to 3 minutes.  Add vinegar and stir to deglaze the pan.  Add sugar and salt.  Bring to a boil, reduce heat to medium-low and simmer until thickened and reduced by half, about 10 minutes.  Remove from heat and set aside.  For a finer sauce, strain through a fine mesh sieve pressing on the solids with the back of a spoon to extract as much liquid as possible.  Discard solids.  Set aside.

Heat over to 500ºF.  Oil bottom of a roasting pan with the remaining tablespoon oil.  Season pork loin with salt and pepper.  Put garlic in a food processor with rosemary, sage, and thyme.  Process until smooth.  Scrape into a small bowl and add enough oil to make a paste.  Carefully rub the garlic-herb mixture over the pork loin.  Place in oven and roast 40 to 45 minutes.  Spread a few tablespoons of Raspberry Chili Sauce evenly over meat and roast another 5 minutes.  Remove from the oven and tent with aluminum foil to keep warm.  Let rest for 10 minutes before carving.  Trim, wash, and pat dry watercress.  Place on large platter.  Slice the pork loin and place on watercress.  Drizzle with remaining sauce.  Serve.

Serves 6 to 8.

Buy the cookbook at www.juniorleagueofhonolulu.org (click the eStore tab).  All proceeds go to support our charitable work in Honolulu, Hawai’i.

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