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Roast Pork with Raspberry Sauce

Roast Pork with Raspberry Sauce
Want to treat your guests to a spectacular meal? Plan this pork as the centerpiece of your menu. The fruity sauce enhances the meat's flavor and looks so pretty! I decorate the platter with red spiced apples and fresh parsley.
10 ServingsPrep: 15 min. Bake: 70 min. + standing

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon rubbed sage
  • 1 teaspoon pepper
  • 1 boneless rolled pork loin roast (3-1/2 to 4 pounds)
  • SAUCE:
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 1-1/2 cups sugar
  • 1/4 cup white vinegar
  • 1/4 teaspoon each ground ginger, nutmeg and cloves
  • 1/4 cup cornstarch
  • 1 tablespoon butter, melted
  • 1 tablespoon lemon juice
  • 3 to 4 drops red food coloring, optional

Directions

  • Combine the salt, sage and pepper; rub over entire roast. Place roast
  • fat side up on a rack in a shallow roasting pan. Bake, uncovered, at
  • 350° for 70-80 minutes or until a meat thermometer reads
  • 160°.
  • For the sauce, drain raspberries, reserving liquid. Set berries
  • aside. Add enough water to juice to measure 3/4 cup. In a saucepan,
  • combine the sugar, vinegar, spices and 1/2 cup raspberry juice.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
© Taste of Home 2013

2 of 2

Roast Pork with Raspberry Sauce (continued)

Directions (continued)

  • Combine cornstarch and remaining raspberry juice until smooth; stir
  • into the saucepan. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Remove from the heat. Stir in the butter, lemon
  • juice, food coloring if desired and reserved raspberries.
  • Let roast stand for 10-15 minutes before slicing. Serve with
  • raspberry sauce. Yield: 10 servings.
Nutrition Facts: 4 ounces pork equals 366 calories, 9 g fat (3 g saturated fat), 82 mg cholesterol, 294 mg sodium, 41 g carbohydrate, 1 g fiber, 31 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013