Razzle Dazzle Pork Loin

Sheri Zarnick


This one is a favorite anytime. I love the Raspberries special blend with the pork. It makes the taste buds dance with such flavor.


★★★★★ 1 vote

20 Min
1 Hr 30 Min


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boneless pork loin
1 tsp
rubbed sage
1/2 tsp
1 pkg
frozen unsweetened raspberries, thawed and divided
3/4 c
1 Tbsp
1/4 tsp
ground ginger
1/4 tsp
ground nutmeg
1/4 tsp
ground cloves
1/4 c
apple cider vinegar
1 Tbsp
lemon juice
1 Tbsp

How to Make Razzle Dazzle Pork Loin


  • 1Place roast on a rack in a shallow roasting pan. Rub with sage and pepper. Bake uncovered at 350^ for 1-1 1/2 hours or until meat thermometer reads 160^.
  • 2Drain raspberries, reserving juice. Set aside 1/3 c. berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds.
  • 3In a saucepan add sugar,cornstarch,ginger, nutmeg,and cloves. Stir in vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining berries. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat; add lemon juice and oleo. Stir until oleo is melted.
  • 4Let meat stand 10 minutes after removing from oven. Slice and serve with raspberry sauce.

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About Razzle Dazzle Pork Loin

Course/Dish: Pork

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