Pork Loin Roast with Balsamic & Raspberry Chili Glaze

The Balsamic Rosemary Chile Glaze adds a touch of sweetness and a hit of spice, the perfect topper for the loin. Watch the glaze carefully during the initial boil, balsamic vinegar in the reduction phase can burn quickly if it’s feeling abandoned

Pork Loin Roast

• Pork Loin Roast or Pork Loin Sirloin Roast – 4 – 5 pound
• Water – 6 cups
• Salt – 1/2 cup
• Brown Sugar – 1/2 cup
• Bay Leaf – 1
• Garlic – 8 cloves, smashed
• Black Peppercorns – 1 tbsp, whole
• Chili Flakes – 1/2 tsp.
• Italian Parsley – 6 – 8 sprigs, stems & leaves
• Thyme – 4 sprigs, stems & leaves
• Rosemary – 4 sprigs, stems & leaves
• Sage – 4 sprigs, stems & leaves
• Olive Oil – 1 tbsp.
• Ground Pepper – to taste

Balsamic & Raspberry Chili Glaze

• Balsamic Vinegar – 2 cups
• Brown Sugar – 4 tbsps.
• Orange Juice – 1/2 cup
• Rosemary – 2 sprigs
• Chili Paste – 1 tsp
• Raspberries – 2/3 cup, fresh or frozen
• Butter – 1/2 cup