IowaEric

This is a really good one I whipped up the other night. I saw a request for some meat+fruit combos in the request thread, so this should help out.

Grilled Pork Loin w/ Raspberry sauce (and salsa)

Ingredients:
1 2 to 2 1/2 lb. boneless pork loin
6 T. Raspberry preserves
2 T. Red Wine vinegar
1 T. Catsup
1/2 tsp. horseradish
1/2 tsp. soy sauce
1 clove garlic, minced
fresh raspberries (optional)

Salsa:
1/3 c. chopped onion
1 T. chipotle dried chilies, minced (the canned ones work too)
1/3 c. raspberry jam
1 1/2 T. vinegar (red wine works best I believe)
2 T. chopped cilantro
fresh raspberries (optional again)

I like my meat well-seasoned, so I looked for a good rub to use on the pork loin. This one damn near used up my spice cabinet but it came out tasting pretty good. I usually apply a 1/2 to 1 cup of this and rub well into the loin, and let stand for at least 20 minutes. (I did mine for a couple of hours). Also, score a diamond pattern on the roast, especially if there is some fat left on one side of it. You could trim the fat before cooking, but I think it helps seal flavor into the meat if cooked with it on.

Pork Loin Rub:

1 1/4 c. brown sugar, firmly packed
2/3 c. granulated sugar
3 tsp. coarse black pepper
1 T. table salt
2 T. ground ginger
4 1/2 tsp. garlic powder
4 1/2 tsp. onion salt
1 T. dry mustard
1 1/2 tsp. crushed red pepper
1 1/2 tsp. ground red pepper
1 1/2 tsp. ground cumin
1 1/2 tsp. paprika
3/4 tsp. dried thyme, crushed

Once the loin is rubbed and left to stand, either preheat grill and set heat to medium once hot, or turn on oven to 350 and preheat. I cooked a 2 1/2 lb. loin for 2 hours, but next time I'd take off 15-20 minutes. Ideally you want an internal temp of 155. Take the roast out of the oven shortly before you think it's done and tent it with aluminum foil, leave to stand for 15 minutes. It will keep cooking and should be about perfect once you're ready for it.

Once tented, you can whip up your raspberry sauce. Grab a pan and turn your burner on a little below medium. Combine the 2 T. red wine vinegar, catsup, raspberry preserves, horseradish, soy and garlic (as well as fresh raspberries if you include) and bring to a simmer. Give it about 3 to 5 minutes, just until the vinegar and preserves blend well and the sharpness of the vinegar is lost a little, then reduce heat and let it thicken up just a bit. I cooked it around 14 minutes and it was too thick for me. Works better if it's not as thick.

If you include the salsa, you can combine all ingredients, chop roughly in a food processor a few times, and then I like to give it an hour or so of fridge time. However, it can be served immediately just as well.

pinkie

Mmmmmm, I've made this, it's very good.