I love a good sweet and spicy sauce and this rasberry chipotle sauce is AMAZING! Back in the day I used to get this amazing raspberry chipotle sauce at Costco – but then it disappeared and I couldn’t find it again. So what’s a girl to do? Make her own!
Now this sauce is great over a soft cream cheese and served with crackers – pretty classic party appetizer actually. BUT my favorite thing to do with it? Serve it on an herbed Pork Loin! Now you can make this with a tenderloin too – but cook it at a lower temp as the tenderloin is more sensitive than a classic loin.
I like to flavor my pork with fresh rosemary, thyme, salt and pepper, then sear it and bake it. Easy peasy. I use a cast iron pan but any oven safe pan will work. If you have a larger pan you can of course cook the whole loin as long piece, but I cut mine in half.
the KEY to cooking ANY meat is a good meat thermometer – worst news? Mine has died, and my new one hasn’t arrived. Thankfully I had reacently been given a cute little keychain thermometer and it worked beautifully – but I like having one that stays in the meat while cooking so I can keep an eye on it!
Pork loin with raspberry chipotle sauce
- 2 tsp rosemary
- 1 1/2 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
- 3 Tbsp olive oil
Raspberry Chipotle sauce
- 2 Tbsp olive oil
- 1 Tbsp diced garlic
- 1-2 serrano peppers finely diced (more or less for heat)
- 2 tsp Adobo sauce (if you can't find a jar of adobo sauce alone you can get a chipotle chilies in adobo sauce and use the sauce)
- 2 pints raspberries
- 1/2 cup apple cider vinegar
- 1/2 tsp salt
- 2/3 cup brown sugar
Preheat the oven to 425
finely chop the rosemary and thyme
pat the pork loin dry
add the salt, pepper and herbs to the pork loin, rub in on every side
heat olive oil in an oven safe skillet - add the loin and brown on every side - I cut mine in half to better fit in the pan
place in oven and cook until the meat reaches 145 (for sure use a meat thermometer) about 30 mins
Raspberry Chipotle sauce
while the meat is cooking heat more olive oil up in a sauce pan - add garlic and pepper and cook for about 2 mins
add the adobo sauce and stir - hint if you want it much hotter use one of the chilies in the adobo sauce
bring to a simmer and add the raspberries - stir until the raspberries start to break down and become saucy - about 8 mins
add the apple cider vinegar, salt and sugar and stir - bring to a boil
optional - take half the sauce and puree it, then strain the seeds out and add it back to the saucepan - this will help the sauce texture while still leaving some raspberry chunks.
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