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Roast Pork with Raspberry Sauce Recipe

Roast Pork with Raspberry Sauce Recipe photo by Taste of Home

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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.

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Roast Pork with Raspberry Sauce Recipe

Prep: 15 min. Bake: 70 min. + standing

Yield: 10 Servings

15 70 85

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.
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.

Nutritional 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.

Originally published as Roast Pork with Raspberry Sauce in Country Woman November/December 2001, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Roast Pork with Raspberry Sauce

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Reviewed on Feb. 12, 2012 by NavyEagle

The pork turned out good, but I used 2 2lb loins with same amount of seasoning as indicated. The sauce was overpowered by the nutmeg?, but good none the less. I plan to reduce the spices by half next time I make the sauce to see how much of a difference there is.