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
salt
pepper
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.