Juicy roast pork covered in a balsamic and raspberry preserves glaze. Sweet meets savory, this is a great family dinner idea!
The holidays are all about roasts. Huge hunks of beef, giant turkeys and pork are all awesome ideas to feed the family. Luckily my kids are all over dinners like this. I watched my 11 year old order medium rare prime rib recently and then asked me if it was possible to get it even more pink!
As for my boy, anything on a bone is toast with him. It’ll be licked clean in 5 seconds!
I can’t lie to you but pork used to scare me a little. Maybe it was because usually as a kid it’d be dry and I’d live for the gravy to take up the slack.
But this roast pork loin was pretty close to perfect. Remember that it’ll still keep cooking after it comes out of the oven and pick up 5-10 degrees on the thermometer.
The National Pork Board has a super-handy guide related to cook times for all of the different cuts of pork. Every roast needs a decent gravy and this one comes ready made from the juices in the meat and some of the glaze. All you need to do is spoon some on the meat when it’s sliced!
The glaze is mainly just a combination of raspberry preserves and balsamic, the sweet and savory flavor is perfect.
And roasted grapes, where have you been all my life?
Happy New Year to everyone, let’s make 2017 the best yet!
Roast Pork Loin with a Balsamic Raspberry Glaze
- 4.5 pounds pork loin
- 1 pinch kosher salt
- 2 tsp cracked black pepper
- 2 tbsp canola oil
- 1 cup raspberry preserves
- 1/2 tsp grated fresh ginger
- 3 whole cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 2 tbsp fresh chopped thyme
- 1 1/2 cups red grapes
- Season the pork with salt and black pepper. Heat the canola oil in a pan large enough to sear the pork.
- Place the pork into the pan and sear on each side until golden. transfer to an oven-safe casserole dish.
- In a bowl combine the preserves, ginger, garlic, soy sauce and balsamic vinegar with a whisk.
- Spread the glaze over the pork and top with the chopped thyme. Add the grapes around the pork.
- Place in the oven uncovered and roast for approximately 1 hour 40 minutes or until a thermometer reads between 150-160 degrees.
- Once the pork is fully cooked, cover with foil and let it rest for 10 minutes before slicing.
- Serve sliced with some of the juice from the meat poured over.