Roast Pork with Raspberry Sauce

Ingredients

Ingredients:

  • 1 3-4lb. boneless pork loin roast
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. ground sage
  • 1 12 oz. package frozen raspberries, thawed
  • 1 1/2 c. sugar
  • 1/4 c. white vinegar
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 c. cornstarch
  • 1 tbsp. lemon juice
  • 1 tbsp. butter, melted
  • 3-4 drops red food coloring

Instructions

Directions:

  1. Heat oven to 350 degrees F.
  2. Sprinkle roast with salt, pepper and sage.
  3. Place roast on rack in shallow roasting pan. Roast for 1-1/2 to 2 hours or until meat thermometer registers 155 degrees F.
  4. Meanwhile, drain raspberries; reserve liquid, adding water if necessary, to make 3/4 cup. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan. Bring to a boil.
  5. Reduce heat; simmer, uncovered, 10 minutes.
  6. Blend cornstarch and remaining 1/4 cup liquid; add to saucepan.
  7. Cook over medium heat; stirring constantly, 1 minute or until thickened.
  8. Stir in raspberries, lemon juice, butter and food coloring.
  9. Place roast on a platter; serve with sauce.

Notes

Makes 10 servings.
Photo by Taste of Home