Ingredients
1 pork, boneless loin roast
1 teaspoon salt
1 teaspoon pepper, black ground
1 teaspoon sage, dried
12 ounce(s) raspberries, frozen
1 1/2 cup(s) sugar
1/4 teaspoon cloves, ground
1/4 teaspoon ginger, ground
1/4 teaspoon nutmeg, ground
1/4 cup(s) cornstarch
1 tablespoon lemon juice
1 tablespoon butter
Preparation
Heat oven to 350 degrees F. Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan. Roast for 1-1/2 to 2 hours or until meat thermometer registers 155 degrees F. Meanwhile, drain raspberries; reserve liquid, adding water to make 3/4 cup, if necessary. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 cup liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 minute or until thickened. Stir in raspberries, lemon juice, butter and food coloring. Place roast on a platter; serve with sauce.
Serving Suggestions A great way to get older kids to help in the kitchen. The raspberry sauce is made while the roast is in the oven. Serve with Honey-Glazed Sweet Potatoes and a fresh green salad with a raspberry vinegrette.
