For a week now I've been battling onehellofa cold/sickness and haven't so much as even thought of cooking, let alone trying anything new. The poor husband has been eating frozen food for over seven days and he was oh-so-happy to see me in the kitchen again this evening. (forget that I'm feeling better, he's stoked he gets to eat again!)Tonight I decided to go with a tried and true pork--but spice it up a bit for both of us. First up, herb-crust, topped with a raspberry glaze/sauce. While the hubbs hasn't embraced the love of all things sweet with pork, he did give it a "it's good" and I devoured it. If you like the combination, give it a whirl, its not going to disappoint.
Herb Crusted/Raspberry Glazed Pork
Ingredients
1 pork tenderloin roast (approx 1lb) BRINED
3 tbs extra virgin olive oil
1 tbs dried basil
1 tbs dried oregano
3 cloves minced garlic
2 tsp season salt
1 tsp paprika
1 cup raspberries
2 tsp sugar
3 tbs orange juice
splash soy sauce
1 tsp cider vinegar
Directions:
In a medium mixing bowl, whisk olive oil, oregano, basil, garlic, season salt, paprika and salt/pepper together. Place pork roast in medium baking pan that's been sprayed with cooking spray. Rub mixture over entire roast--until fully covered. Place in 350 degree oven until cooked--about 30 minutes.
Meanwhile, in small saucepan, mash fresh raspberries. Over LOW heat, whisk in orange juice until a liquid consistency. Add sugar, cider vinegar and soy sauce. Whisk together and bring to heat. Don't boil, remove right before and let sit.
Drizzle over pork.
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