So here is the star of the show, the wonderful Roasted Pork Loin with Raspberry Sauce.
Roasted Pork Loin with Raspberry Sauce
3 tablespoons of Balsamic Vinegar
3 tablespoons of extra virgin olive oil
1 1/2 tablespoons of whole grain Dijon mustard
6 large garlic cloves or 2 tablespoons garlic, minced
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
4 teaspoons chopped fresh thyme or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast
Fresh rosemary sprigs (optional)
Preheat oven to 400°F. Line a roasting pan with foil. Mix all the ingredients besides the pork in a bowl. Place the pork in a large zip lock bag or cooking dish and pour the mixture of ingredients over the pork and allow it to sit in the refrigerator for at least an hour, longer would be better. Place pork, fat side down, in the roasting pan. Roast pork for 30 minutes. Turn pork fat side up. Roast for about 30 minutes longer or until thermometer inserted into center of pork registers 155°F. Remove from oven; let stand 10 minutes. Slice pork in about 1 inch sections to serve.
1/2 cup raspberry jam (can be substituted for any type of jam)
2 tablespoons balsamic vinegar
1 teaspoons Dijon mustard
Add the jam, vinegar and mustard to a sauce pan. Cook on low and stir for 2-3 minutes or until thickened. Serve with pork.