Pork Loin

I was sitting here wondering about my menu for next week so I took a look in the refrigerator and freezer to see what I had.  I have a small pork loin and I know I just made pulled pork this week so what could I do with it?  I have some ideas:

Pork Roast with Raspberry Wine Sauce


2-3 lb Pork loin roast
2 Cloves of garlic sliced in half
1 Onion chopped
1 cup Red wine
¼ cup


2 tbs

Dried Raspberries

Salt and Pepper to taste

Olive oil


Rinse pork roast and dry then place in a roasting pan.  Preheat oven to 350.   In a small sauce pan add olive oil.  Heat, then add onions and garlic.  Cook till just soft, add wine and raspberries.  Cook over medium high heat till reduced in half.  Pour over pork and roast for 60 minutes.

Here is another option:

Pork Roast with Pineapple Glaze


2-3 lb Pork loin roast
2 Cloves of garlic sliced in half
1 Sprig of rosemary
¼ cup Soy sauce
¼ cup Chipotle lime marinade
2 tbs Montreal seasoning
2 tbs All purpose spice rub
Cup Pineapple chunks sliced thin
tsp Crushed garlic
Tsp Rice wine vinegar
Cup Orange juice


Rinse pork roast and dry.  Combine in a bowl soy sauce, crushed garlic, rice wine vinegar, 1 tbs Montreal seasoning, 1 tbs all-purpose spice seasoning.  Mix well.  Slice small cuts in the roast and insert one of the sliced garlic cloves.  Place the rosemary under the string on the roast.  Place the roast in a plastic storage bag and pour the soy sauce mixture over.   Turn in bag to coat well and refrigerate for one hour.  Cook the roast using a rotisserie over a low heat for 2-3 hours.  Baste with glaze every half hour.


In a small pot over high heat combine the orange juice, Chipotle lime marinade, pineapple, and Montreal seasoning.  Stir often and reduce by 1/3.  Using an imersible blender chop up the pineapple and heat for a few more minutes.  Let cool.  Apply to pork roast with a brush.

When the pork is done slice and serve.