Roasted Pork Loin with Peach, Raspberry & Thyme

1 cup peach fruit spread                                1/4 cup balsamic vinegar                        1 Tablsp worcestirshire

1/2 teasp dried red pepper flakes (Opt)            1 Tablsp olive oil                         2 1/2 pound pork loin (boneless)

1 teasp garlic salt                     1 teasp dried thyme leaves, crushed                  1 teasp coarse grd black pepper

1/2 cup fresh raspberries (Or frozen, unsweet,/thawed)

Preheat oven to 425 and spray a 9x13 pan with no stick spray.  In a small bowl, combine fruit spread, vinegar,

worcestirshire and pepper.  Set aside.

Heat oil in a large skillet, sprinkle pork with garlic salt, thyme and pepper.  Brown meat for 5 mins on one side,

then turn over and brown for one min. on the other side.  Place the pork, richly brown side up in the 9x13 pan. 

Bake for 30 mins.  To the pan drippings in the skillet, add half of the fruit mixture and bring to a boil , cook for

1 minute, stirring constantly.  Remove from heat and chill until needed.  After the 30 mins baking time, baste

with the mixture from the refrigerator.  Cook the loin for another 10 minutes or so - until meat thermometer

reads 160.  Place on cutting board to rest.  Place berries in the remaining fruit mixture and bring to a boil, reduce

heat and cook until reduced to 1/2 cup liquid.  Spoon this sauce with sliced meat.