Friday, January 16, 2009

Raspberry Chipotle Pork Glaze

1 Tbl. Olive Oil
1/2 C. Onion, diced
2 tsp. Garlic, minced
2 tsp. Chipotle Chile's in adobo, chopped
2 pints fresh Raspberries, rinsed
1/2 C. Raspberry Vinegar
3/4 C. Sugar
1/2 tsp. Salt

In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, about 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2-3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, about 8-10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. Serve over pork loin.

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