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.
- 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
- 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°.
- 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.
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 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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