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


  • 1
    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


  1. Place 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^.
  2. Drain 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.
  3. In 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.
  4. Let meat stand 10 minutes after removing from oven. Slice and serve with raspberry sauce.

Printable Recipe Card

About Razzle Dazzle Pork Loin

Course/Dish: Pork

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