Baked pork loin with raspberry Dijon barbecue sauce combines the tart slightly sweet flavors of berries and balsamic with a savory dry rub for a flavor packed combination that elevates basic barbecue. This is the perfect main dish any time you want to impress your family or guests!
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Is there anything better than the tangy sweet flavor of good barbecue?
Not that I can think of!
This roast pork is a delicious variation on standard barbecue with combination of spices in the dry rub that bring in the barbecue flavor.
A savory balsamic raspberry glaze finishes the pork off to perfection and makes it perfect for everything from a summer meal to an impressive holiday centerpiece.
Ingredients
Here’s what you’ll need when you make this recipe.
For ease, I broke it down into two parts: the pork loin and BBQ sauce.
For the pork, you’ll need:
- Pork loin – I used about a 4 pound loin, but the size can go a bit bigger or smaller. Just keep in mind, if it is drastically smaller or larger, you’ll need to adjust cooking time!
- Olive oil – You could also use canola oil if you don’t have olive oil on hand.
- Spices for the rub– Cumin, ground mustard, thyme, garlic powder, smoked paprika, salt and pepper
For the raspberry Dijon sauce, you’ll need:
- Fresh raspberries – I highly recommend fresh raspberries, but frozen will also work for this recipe. You could also sub in blackberries for raspberries.
- Balsamic vinegar – For a bit of tang and savory sweetness, go for balsamic. Don’t have it? You could use apple cider vinegar instead if you have that on hand.
- Sugar – Either white or brown will work.
- Dijon mustard – For a sweeter sauce, skip the Dijon.
How to make
First, rinse your pork loin and then pat it dry. Once it is dry, you can set it aside on a clean cutting board.
Whisk the rub ingredients together in a small bowl until combined.
Pour the rub out over the loin and then use clean hands rub it evenly into the meat on all sides. Make sure to use all the rub.
Add the oil to a large skillet and heat it over medium high heat.
Once the oil is hot, use tongs to carefully set the loin in the center of the skillet.
Sear the pork loin evenly on all sides for about 2 to 4 minutes per side.
The sides should turn a nice golden brown color.
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.
When done, you can remove the baking dish from the oven and let the meat rest undisturbed for 10 to 15 minutes.
Next, whisk the berries, vinegar, sugar, and mustard until evenly combined in the same skillet you seared the pork.
Bring the mixture to a boil and then immediately reduce the heat to low.
Let the mixture simmer for 8 to 10 minutes and stir halfway through.
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.
Finally, slice the roast and serve with the sauce either on the side or poured over-top. Enjoy!
To get nice uniform slices I like to use an electric knife to slice mine, but any sharp kitchen knife meant for meat will work.
Serving and storing
This pairs well with any number of your favorite sides, depending on the occasion.
For a summer meal, you could serve it with any of the standard barbecue side dishes.
And of course if you are serving it during the cooler months or using it as a holiday centerpiece, it will pair well with holiday favorites like mashed potatoes.
If you can’t finish it all or plan to serve it the next day, I recommend storing the sauce and loin in separate, airtight containers.
They should keep for about 3 to 4 days in the fridge.
Tips and tricks
- Don’t skip searing the meat. May seem like a frivolous step, but searing the meat actually locks in the juices so that the meat stays nice and moist during and after baking.
- For a slightly different flavor, you could use blackberries for the sauce instead.
- Frozen berries will work if fresh are out of season or you already have them on hand.
- If you prefer a sweeter sauce, you can leave the Dijon mustard out of the raspberry sauce.
Other Pork Recipes You’ll Love
Baked pork loin with raspberry Dijon barbecue sauce is an elegant update to barbecue and a stunning way to serve roast pork loin.
Make it the next time you are looking to impress your family and friends!
Looking for other pork recipes?
Try these:
- Farmer’s Pork Chops & Potatoes
- Pork Marsala
- Crockpot Smothered Pork Chops
- Roast Pork Loin with Rosemary Brown Sugar Sauerkraut
- Pork Schnitzel Recipe
- Instant Pot Pork Chops & Gravy
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Baked Pork Loin With Raspberry Dijon Barbecue Sauce
Ingredients
- 1 4 lb pork loin
- 4 tbsp olive oil
For The Rub
- 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
For The Raspberry Dijon Sauce
- 1 12 oz clamshell fresh raspberries
- 3 tbsp balsamic vinegar
- 2 tbsp sugar
- 1 tbsp Dijon mustard
Instructions
- Rinse your pork loin, then pat it dry, and set it aside on a clean cutting board.
- 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.
- 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.
- Sear the pork loin evenly on all sides, about 2-4 minutes per side. Until golden brown, but not nearly cooked through.
- 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.
- When done, remove the baking dish from the oven and let the meat rest undisturbed for 10-15 minutes.
- 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.
- Immediately reduce the heat to low, and let the mixture simmer for 8-10 minutes- stirring half way through.
- 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.
- Slice the roast and serve with the sauce, either on the side or poured overtop.
Nutrition
recipe adapted from Self Proclaimed Foodie
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
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