Zippy Raspberry Roast Pork

• 1 boneless whole pork loin roast (3-1/2 pounds)
• 4 teaspoons olive oil, divided
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 4 garlic cloves, peeled
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup chopped onion
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 4 cups fresh raspberries
• 3/4 cup sugar
• 1/2 cup raspberry vinegar
• 2 teaspoons minced chipotle pepper in adobo sauce
• 1/2 teaspoon salt

1. In a
2. , brown roast on all sides in 3 teaspoons oil. Place on a rack in a shallow roasting pan.
3. In a food processor, combine the rosemary, sage, thyme, garlic, salt, pepper and remaining oil; cover and process until smooth. Rub over roast. Bake, uncovered, at 350u0b0 for 70 minutes.
4. Meanwhile, in a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the raspberries, sugar, vinegar, chipotle peppers and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until sauce is reduced to 2 cups. Press through a sieve; discard seeds.
5. Brush 2 tablespoons of sauce over pork. Bake 5-15 minutes longer or until a thermometer reads 160u0b0. Let stand for 10 minutes before slicing. Serve with remaining sauce.

pork loin, olive oil, fresh rosemary, fresh sage, thyme, garlic, salt, pepper, onion, olive oil, garlic, fresh raspberries, sugar, raspberry vinegar, pepper, salt

Taken from www.tasteofhome.com/recipes/zippy-raspberry-roast-pork/ (may not work)