Grilled Pork Loin Roast with Balsamic and Raspberry Chili Glaze
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grilled pork tenderloin glazed with balsamic vinegar, raspberry, and chili paste for a sweet, tangy, and spicy finish. Elegant and flavorful, this roast is impressive enough for entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 4-5 pound pork loin roast
- 6 cups water
- 1/2 cup salt
- 1/2 cup brown sugar
- 1 bay leaf
- 8 garlic cloves (, smashed)
- 1 tablespoon whole black peppercorns
- 1/2 teaspoon chili flakes
- 6-8 sprigs Italian parsley
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 4 sprigs fresh sage
- 1 tablespoon olive oil
- freshly ground pepper
- makes 1 cup
- 2 cups balsamic vinegar
- 4 tablespoons brown sugar
- 1/2 cup orange juice
- 2 sprigs rosemary
- 1 teaspoon chili paste
- 2/3 cup raspberries
- 1/2 cup butter (1 stick)
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 5271mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 846mg
- Calcium
- 64mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 5271MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.