Baked Pork Loin With Raspberry Dijon Barbecue Sauce

🧂 Ingredients

• 1 4 lb pork loin
• 4 tbsp olive oil
• 2 tsp cumin
• 2 tsp ground mustard
• 1 tsp ground thyme
• 2 tsp garlic powder
• 2 tsp smoked paprika
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 12 oz clamshell fresh raspberries
• 3 tbsp balsamic vinegar
• 2 tbsp sugar
• 1 tbsp Dijon mustard

Instructions

• 1 Rinse your pork loin, then pat it dry, and set it aside on a clean cutting
  board.
• 2 In a small bowl add the rub seasonings, then whisk them together until combined.
  Pour the rub out over the loin, and then using clean hands rub it out evenly all
  over every side and into the meat. Use all the rub.
• 3 Add the oil to a large skillet and and heat it over medium high heat. Once the
  oil's hot (shimmery), use tongs to carefully set the loin in the center of the
  skillet.
• 4 Sear the pork loin evenly on all sides, about 2-4 minutes per side. Until golden
  brown, but not nearly cooked through.
• 5 Carefully transfer the hot pork to a baking dish and bake at 325° for 1 1/2
  hours, or until it's internal temperature reads 165° on a meat thermometer.
• 6 When done, remove the baking dish from the oven and let the meat rest
  undisturbed for 10-15 minutes.
• 7 Using the same skillet the pork was seared in, add the berries, vinegar, sugar,
  and mustard. Whisking until evenly combined, and bring the mixture to a boil.
• 8 Immediately reduce the heat to low, and let the mixture simmer for 8-10 minutes-
  stirring half way through.
• 9 Working in batches, strain the sauce through a fine mesh sieve into a waiting
  bowl to remove seeds and pulp. Use the back of a spoon and press the sauce
  through as needed.
• 10 Slice the roast and serve with the sauce, either on the side or poured overtop.

Nutrition Info