Receipe by Deb Thorlakson
This receipe pairs well with a glass of Lost River, Columbia Valley Massif.
- 2 tsp olive oil
- 1/2 cup onion- small diced
- 2 tsp garlic- minced
- 2 tsp chipotle chiles in adobo, chopped
- 1 cup raspberry preserves
- 1/2 cup Lost River Massif
- 2 TBS raspberry vinegar- Maille is very good
- 1/2 tsp sea salt
- 2 1/2 to 3 pound boned pork loin
- 6 cloves garlic- chopped
- 1 TBS fresh rosemary- chopped
- 1 TBS fresh sage- chopped
- 1 TBS fresh thyme- chopped
- 2 TBS olive oil
- 2 tsp sea salt
- 2 tsp freshly ground black pepper
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 sauté for 1 minute. Add the chipotles and cook, stirring for 1 minute. Add the raspberry preserves, Lost River Massif, vinegar, salt and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced slightly 4 minutes. Remove from the heat and strain, pressing on the solids with the back of a spoon to extract as much liquid as possible.
Preheat oven to 400° F.
In a food processor; combine the rosemary, sage, and thyme process until pureed, add the garlic and process. Add enough oil to make the mixture a nice spreadable consistency, season with salt and pepper. Rub the herb mixture over the pork loin and place fat side down on a foil lined roasting pan in the oven. Roast pork 25 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 150° F, about 25 minutes. Five minutes before removing from the oven evenly spread some of the glaze over the top. Let roast stand tented with foil10 minutes.
Pour any juices from the sitting roast into small saucepan with remaining glaze set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter, drizzle with reduced glaze. Garnish with rosemary sprigs, if desired.