Roast Pork with Raspberry Sauce
Source of Recipe
Internet
List of Ingredients
1 (3 to 4) pound boneless pork loin roast
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
Recipe
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.
Servings: 10
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