Roast Pork with Raspberry Sauce

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Ingredients:

  • 3-4 pound pork loin roast, boneless
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground sage
  • 1 12-oz package frozen raspberries, thawed
  • 1 1/2 cups sugar
  • 1/4 cup white vinegar
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, melted
  • 3 to 4 drops red food coloring

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.
  4. Roast for 1 to 1 1/2 hours (20 minutes per pound) or until meat thermometer registers internal temperature at 145 degrees F.
  5. Remove roast from oven; let rest about 10 minutes.
  6. Meanwhile, drain raspberries; reserve liquid, adding water, if necessary, to make 3/4 cup.
  7. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan.
  8. Bring to a boil.
  9. Reduce heat; simmer, uncovered, 10 minutes.
  10. Blend cornstarch and remaining 1/4 cup liquid; add to saucepan.
  11. Cook over medium heat, stirring constantly, 1 minute or until thickened.
  12. Stir in raspberries, lemon juice, butter and food coloring.
  13. Place roast on a platter; serve with sauce.

Makes 10 servings.

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