Our home economists pair a sage- and pepper-seasoned pork roast with raspberry sauce for an easy, yet elegant entree.
- 4-1/2 cups fresh or frozen raspberries
- 3 tablespoons sugar
- 1/2 cup unsweetened apple juice
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 3/4 teaspoon rubbed sage, divided
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 boneless whole pork loin roast (3-1/2 to 4 pounds)
- Place raspberries in a bowl; sprinkle with sugar and mash. Let stand for 15 minutes; mash again. Strain, reserving juice; discard pulp and seeds.
- In a small saucepan, combine the raspberry juice, apple juice, vinegar, garlic and 1/4 teaspoon sage. Simmer, uncovered, for 5 minutes. In a small bowl, combine cornstarch and water until smooth; stir into raspberry juice mixture until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.
- Combine the salt, pepper and remaining sage; rub over roast. Place fat side up on a rack in a shallow roasting pan. Spread with 1/2 cup raspberry sauce.
- Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a meat thermometer reads 160°. Let stand for 10-15 minutes before slicing. Meanwhile, reheat the remaining raspberry sauce; serve with pork. Yield: 8-10 servings.
Originally published as Raspberry Roast Pork in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p210
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Raspberry Roast Pork
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review