Pork Roast with Raspberry Sauce

Ingredients

  • 3-pound boneless pork roast
  • 3/4 teaspoon salt
  • 1 teaspoon sage
  • 1/2 teaspoon pepper
  • 12 ounces of frozen unsweetened raspberries (thawed)
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 cup white vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon butter

Instructions

Directions for Pork

  1. Grease a six-quart crockpot with cooking spray.
  2. Place roast in crockpot; pat tops and side of roast with salt, sage and pepper.
  3. Pour about 1 cup of water or chicken broth around the bottom of the roast.
  4. Cook on low for nine hours or so and the roast pulls apart easily with a fork.
  5. Set raspberries in refrigerator to thaw.

Directions for Raspberry Sauce

When mealtime draws near, prepare the raspberry sauce. That way you can serve it warm.

  1. In a large saucepan, combine: sugar, cornstarch, ginger, nutmeg and cloves.
  2. Stir in the vinegar, reserved raspberry juice and raspberries.
  3. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Remove from heat; add lemon juice and butter. Stir until butter is melted.
  5. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce.

Notes

This recipe is easy enough for a weeknight but fancy enough for company! I like to serve it with cheesy hash brown casserole and steamed green beans.

COOK’S TIP: We always have leftover raspberry sauce, and it’s too got not to save! You can transfer the cooled raspberry sauce into a freezer-safe container. Thaw the sauce in refrigerator overnight. Heat sauce in a saucepan over medium heat until mixture comes to a boil. Remove from the heat and serve. This sauce is delicious served over grilled pork chops or grilled, boneless chicken breasts.