Grilled Pork with Raspberry Sauce
Get Saucy you Swine
* Hoss’s Market Recipes originally appeared in a local Missouri News column in the 2000’s
It may be cliché, but how about the great Mid-Missouri springtime that we’ve had? I’ve been accused of being somewhat pessimistic, but I just knew what was going to happen. After weeks and weeks of alternating frigid-wet-frigid-wet weather, I predicted that we’d get but a handful of those beautiful, mid 60’s sunny spring days that we yearn for, and then it would hit-summer- without a chance to prepare for it.
And here it is, early June and 90 degree temperatures and humidity. Ah, the glory of our local climate. I suppose that I shouldn’t complain too much, though. Our kids have missed more soccer and baseball games that they have played, it seems. And what little garden I was able to plant is now overgrown with weeds, as whenever I had the time to pay any attention to it the soil was too soggy to get in and do anything.
On a more serious note, many of those who rely on the bounty of Mother Earth for their livelihood have been dealt a great blow. Usually, by this time of year, all of the fields are planted and starting to come up. On a recent trip to Kansas City, I noticed that many were either just being tilled, or hadn’t yet been touched. This will probably prove unfortunate as the excess precipitation we’ve been blessed with recently will no doubt be reversed with a severe shortage by the end of July, when those late crops will need water the most.
On the local front, we’re just now getting the peak of the strawberry season, which is usually winding down by now. The lettuces and greens, which came on slowly with the cool temperatures, are now shooting due to the heat, will be tougher and more bitter, and the farmers who have fruit trees are complaining that too much fruit is setting on the trees, which will cause branches to break and less fruit to set next year. Oh, the vagaries of dealing with Mother Nature!
One harvest that I am looking forward to is the red raspberry season. This, I would have to say, is my favorite fruit. Not so much because of its taste, although it possesses an exquisite balance of sweetness and tartness, but more for its versatility in cooking. There aren’t many other fruits that can be used in jams and dessert sauces, desserts themselves, sweet-savory sauces for pork, poultry and seafood, in green salads, as a vinaigrette, and even as a flavoring component for red wine vinegar! They may seem expensive, but these little morsels are worth every penny.
Here’s a tasty summer recipe that combines grilling with a different twist:
Grilled Pork with Raspberry Sauce Recipe
Approximately 4 lbs. pork chops, boneless loin or tenderloin, seasoned and grilled to medium
3 cups fresh raspberries
1 1/2 cups sugar
1/4 cup raspberry vinegar
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup cornstarch in a slurry with water
1 tablespoon lemon juice
Crush most of the berries, reserving a few for garnish, add all other ingredients except the cornstarch.
Drain the juice and bring to a boil, add the slurry a little at a time, whisking until slightly thickened.
Add the berries. If you like a little spice, you can add crushed red or cayenne pepper, or if you’re in a hurry, just get some Bronco Bob’s Roasted Raspberry Chipotle Sauce (available at finer specialty food stores!)
Spoon sauce over pork and serve.
Pork with Raspberry Sauce Wine Pairing:
CARLISLE 2006 DRY CREEK VALLEY ZINFANDEL
A small Sonoma County winery specializing in the production of old-vine, vineyard designated zinfandels and red rhone varieties. In the latest issue of Wine Spectator, Carlisle Winery was just acclaimed many awards for Best Zinfandels of the past year.
The 2006 Dry Creek Valley Zinfandel is no exception, medium-dark to dark ruby. Delicious scents of red and black cherries are mixed with hints of iron, earth, and freshly roasted coffee beans. While full-bodied on entry, the petite syrah component quickly flexes its muscle, with sweet tannins appearing in the mid-palate through the lusty finish.
Price: $31.99 per bottle
Hoss’s Market offers over 300 different exceptional wines. Our wine experts will help select the prefect pairings for your menu selection. Starting at $9.95 per bottle. Visit our “Dozen and Down” rack for over 40 wines all under $12.99 per bottle.