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Pork Loin with Raspberry Sauce

 Pork Loin with Raspberry Sauce
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.
8 ServingsPrep: 5 min. Bake: 1-1/2 hours + standing

Ingredients

  • 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

Directions

  • 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 meat 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.

2 of 2

Pork Loin with Raspberry Sauce (continued)

Directions (continued)

  • 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. Yield: 8 servings.
Nutritional Facts: One serving (3 ounces cooked pork with 2 tablespoons sauce) equals 237 calories, 7 g fat (3 g saturated fat), 69 mg cholesterol, 244 mg sodium, 16 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.