Raspberry Hoisin Glazed Roast Pork Loin

Raspberry Hoisin Glazed Pork Loin
On some of my many trips to the grocery store while I am shopping for my persoanl chef clients, I usually pick something up for my own family's dinner. After planning menu after menu for my clients, I have the occasional brain cramp and am at a loss for what to make for dinner. Some weeks I can plan dinner menus in no time at all. But this week, my dinner inspirations seem to have gone on vacation.

On my latest trip to the grocery store, I gazed at the chicken legs and flank steaks and baby back ribs in the butcher case and nothing jumped out at me as an exciting dinner entree. Also the price tags on every cut of meat was higher than normal causing me to pick up many a packages of boneless chicken breasts, pork tenderloins, and skirt steaks only to return them to the refrigerated case. Lo and behold I spied a 2 1/2 pound center cut pork loin roast for $1.99 per pound. Bingo! That will be our dinner tonight.

After a long day of cooking for my Monday personal cheffing client, I decided on an easy recipe for my pork loin. Seared in an oven proof pan, roasted in the oven, and brushed with a spicy and sweet glaze just before it finished cooking, Raspberry Hoisin Glazed Roasted Pork Loin will now be added to my regular rotation of dinner menus. Served with roasted butternut squash, turnips, and parsnips and jasmine rice, the meal is easy to prepare with not much hands-on work.

The family loved the glaze, and I would suggest doubling the recipe so there is plenty to go around. Store any extra glaze in the refrigerator. The thick, rich glaze would also be delicious on grilled or baked chicken, salmon, shrimp, or scallops.

Take a little help from me and make Raspberry Hoisin Glazed Roast Pork Loin tonight.

Raspberry Hoisin Glazed Roast Pork Loin

Serves 5

2 tablespoons olive oil, divided
1 pork loin, about 2.5 pounds
1 cup red onion, chopped
2 tablespoon soy sauce
1/4 cup hoisin sauce
1/2 cup seedless raspberry preserves

Preheat oven to 375 degrees.

In a large, oven proof saute pan, heat about 1 tablespoon of olive oil. Season pork with salt and pepper. Sear pork loin over medium high heat on all sides until golden brown, about 8 - 10 minutes total time. Transfer pan with seared pork loin to the oven.

Meanwhile, in a small saucepan over medium high heat add 1 tablespoon olive oil and red onion. Saute, stirring occasionally until just beginning to brown, about 5 - 6 minutes. Add soy sauce, hoisin sauce and raspberry preserves and stir until the glaze is combined. Turn off heat and leave sauce on burner.

Roast pork loin in oven until the thickest part of the roast registers 135 degrees on a thermometer, about 45 to 60 minutes. About 10 minutes before the pork is done (it will register about 110 degrees on a digital thermometer), brush with the pork with some of the glaze. You will have extra glaze to serve with the pork.

Remove roast from oven and place on a cutting board and tent with foil for about 10 minutes. Slice the pork loin and serve with the extra glaze. Rewarm the glaze if it gets too thick.


MaryBeth said...

Your pork looks very juicy and very flavorful!!

Elyse said...

That pork loin looks totally delicious. I'm definitely going to have to try this recipe. I'm always at a loss for what to do for dinner! You've given me a recipe for a great weeknight meal. Thanks :)

Jan said...

Ooooh yum! Now this seriously looks good!

teresa said...

I just love pork for all the things you can do with it. This looks SO good, I love the combination of flavors.

kat said...

We do pork loin a lot & I love the sound of that glaze.

biz319 said...

This looks delicious!! Spicy and sweet.

I am the same way with menu planning - sometimes I get it done in 10 minutes and I am out the door, other times, I spend hours looking online and through cookbooks!

Jeff said...

Great deal on the pork loin!

I like the use of preserves. Normally I just boil down fruit but that way seems so much easier.

Ninette said...

What a coincidence. I just made two pork loins for a party -- the first time I've done it. It seems people cook the pork from your 135 to 160 degrees. I cooked the pork to 155 to be safe, and it was too dry. If you cook yours to 135, it it pink? Are people uncomfortable with that? I'm just not sure what the temp is so that when it rest it's not pink but it is still tender.

Robin Sue said...

I have to try this one, it looks fantastic. I love all those flavors. Hoisin is the best!

Kevin said...

Using raspberry preserves on pork like this is a great idea! It looks so tasty!

Lori said...

This looks like it would just melt in your mouth. Delicious.

I wanted you to know that I received the Beef Book, thank you very much. I intend to do a post about it some time soon. I will stop by and let you know. Thanks again, I really like the ideas in there.

Donna-FFW said...

This looks absolutely delicious. I love the glaze of preserves. Por looks so moist.

Tammy said...

Yummy! The fruit and hoisin mixture sounds delicious. You always come up with the most interesting combinations. Me? I have to live vicariously through your creativity since I don't seem to ever come up with such great combos on my own. :) Thanks for sharing!

Maria said...

Love the glaze!

EAT! said...

Ninette - I cook pork to 135 - 140 degrees. Then I let it set on a cutting board covered with foil. The meat continues to cook (about another 10 - 15 degrees). The meat stays nice and moist w/out overcooking.

Liza said...

Is 1/4 Tbsp correct for the Hoison sauce? Just wanted to make sure that wasn't a typo since it sounds like such a small amount.

Thanks so much

EAT! said...

Liza - thx for the proofreading. :)

finsmom said...

Raspberry works so well with pork. This dish sounds amazing, and your pics are gorgeous!

Kelly Polizzi said...

this looks so good! i will have to give this a try.