Pork Loin With Raspberry Sauce
Source of Recipe
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Recipe Introduction
8 servings4 points per serving
List of Ingredients
1 boneless whole pork loin roast (3 pounds)
1 teaspoon salt, 'divided'
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 package (12 ounces) frozen unsweetened raspberries, thawed, 'divided'
3/4 cup granulated Splenda
1 tablespoon cornstarch
1/4 teaspoon 'each' ground ginger, nutmeg and cloves
1/4 cup white vinegar
1 tablespoon lemon juice
1 tablespoon butter or stick margarine
Recipe
Place roast on a rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350º for 1-1/2 hours or until a meat thermometer reads 160º
Drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds.
In a saucepan, combine sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted.
Let roast stand for 10 minutes before slicing. Serve with the raspberry sauce.
8 servings
4 points per serving
One serving (3 ounces cooked pork with 2 tablespoons sauce) equals: 164 calories, 7 g fat (3 g saturated fat), 69 mg cholesterol, 244 mg sodium, 3 g carbohydrate, trace fiber, 26 g protein.
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