Raspberry Herb Pork Roast is a delicious, yet easy, diversion from traditional pork entrees. The combination of the raspberry jam with the spicy mustard and herbs lends a sweet and savory flavor to pork loin roast. The spicy mustard and ground chipotle lend only the slightest bit of heat. However, if you are not a fan of spicy foods in the least, use regular yellow mustard and omit the chipotle. It will still be yummy!
Don’t turn up your nose at the use of mayonnaise. Mayo is basically just eggs, oil, and lemon juice. It facilitates a nice coating and helps keep the meat juicy. Don’t skip the resting period or all those delicious juices will leak out when you slice.
You will notice that this recipes calls for pork loin, which is different from pork tenderloin. Read here to learn and see the difference between the two.
Check out my Notes below for another great variation.
Raspberry Herb Pork Roast Recipe
1 (3 to 4 pounds) boneless pork loin roast, at room temperature
2 large cloves of garlic
1/4 cup raspberry jam (see Notes)
2 Tablespoons mayonnaise
1 Tablespoon spicy brown mustard or Dijon mustard
1 teaspoon dried thyme, crushed
1 teaspoon Worcestershire sauce
1/2 teaspoon ground chipotle chile powder (or substitute cayenne)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper to taste
Hungarian sweet paprika
It is important that the pork loin roast be at room temperature before you begin. So, be sure to remove it from the refrigerator and let rest on the counter at least 30-45 minutes before you begin.
Preheat oven to 450 F. Line a roasting pan with non-stick foil and coat with vegetable spray.
Slice the garlic lengthwise into thin slivers.
Using a sharp, thin pointed knive, cut small slits randomly around the exterior of the pork roast. Stuff the garlic slivers into the slits.
Whisk together the raspberry jam, mayonnaise, brown mustard, thyme, Worcestershire sauce, ground chipotle, garlic powder, and onion powder until smooth. Brush this jam mixture over the exterior of the pork. Sprinkle generously with salt and pepper to taste, and finish with a light dusting of Hungarian sweet paprika.
Place the roast in the preheated oven and set a timer for 30 minutes. After 30 minutes, lower the heat to 375 F, and let roast an additional 30 to 45 minutes. (Internal roast temperature should read 155 to 160 F. on an instant-read thermometer.)
Remove the pork roast from the oven and tent with foil. Let rest for 15 minutes before slicing to serve.
Yield: 8 servings
• Try using other jam varieties, such as apricot, peach, or currant.
• I often nestle vegetables alongside the pork to make it a meal in one pan.