OK.. I thought I had a pork loin recipe I wouldn't change... wrong!!
I have been dry roasting my pork loins in the oven with varied spices and it is very good. When I camp and make pork loin, I use a red pepper relish over the top and cook on charcoal. I guess this would be a variation on that, just open roasted in the oven.
Tonight, I cooked a loin and it may be the best so far. I lightly seasoned the loin with some seasoned salt top and bottom then placed it on a flat pan, fat side down. On top I spread a very thick layer of raspberry jalapeno jam. I have found if you cook fat side up, the crust that form slides off when you cut the roast. This way the crust stays with the meat.
I started the roast at 500F for 15 minutes then turned it down to 260 for 1.5 hours. It was at 142F in the center when I pulled it out.
Wow... the raspberry jalapeno candied down to this wonderful coating, not too sweet and no spice heat at all. The flavor is so nice, very juicy and tender. I figured I would be putting the jam over cream cheese and serve with crackers. I tried it on the loin on a whim.. Wow... now I am wondering what other jams would make a great roasting glaze.....