Pork Loin with Raspberry Sauce Recipe
Pork Loin with Raspberry Sauce Recipe photo by Taste of Home
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Pork Loin with Raspberry Sauce Recipe

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Raspberries add rub red color and fruity sweetness to the sauce that enhances Florence Nurczyk's savory pork roast. "This is an easy way to transform everyday pork into a special-occasion main dish," she writes from Toronto, Ohio.
TOTAL TIME: Prep: 5 min. Bake: 1-1/2 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 5 min. Bake: 1-1/2 hours + standing
MAKES: 8 servings


  • 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 sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon each ground ginger, nutmeg and cloves
  • 1/4 cup white vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon butter

Nutritional Facts

3 parfait: 237 calories, 7g fat (3g saturated fat), 69mg cholesterol, 244mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 starch.


  1. Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°.
  2. Meanwhile, 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.
  3. In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the 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 pork stand for 10 minutes before slicing. Serve with the raspberry sauce.
    Freeze option: Prepare raspberry sauce; transfer to a freezer container. Place sliced pork in freezer containers. Cool and freeze. To use, partially thaw pork and sauce in refrigerator overnight. Heat sauce in a saucepan over medium heat until mixture comes to a boil. Remove from the heat. Microwave pork, covered, on high in a microwave-safe dish until heated through. Serve with sauce.
    Yield: 8 servings.
Originally published as Pork Loin with Raspberry Sauce in Light & Tasty December/January 2003, p12

Light-Bodied White Wine

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

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BoosBug User ID: 7052546 120075
Reviewed Feb. 22, 2014

"I made with 1.5 pound pork tenderloin and followed to a t, except b/c of the weight difference, I baked for 55 minutes, took out of oven and covered with foil for 20 mts, it was done perfectly. Very moist and melt in your mouth. Seasoning, sauce everything was great. It was a hit in my house."

babyc138 User ID: 7096838 60427
Reviewed Jan. 20, 2013

"my family loves this dish"

darlene s User ID: 7018346 136491
Reviewed Dec. 12, 2012

"the meat was season just right..great flavor and the sauce was not to sweet but just perfect with the blend of meat ...great holiday meat to have at your table"

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