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Raspberry Roast Pork

 Raspberry Roast Pork
Our home economists pair a sage- and pepper-seasoned pork roast with raspberry sauce for an easy, yet elegant entree.
8-10 ServingsPrep: 20 min. + standing Bake: 1-3/4 hours + standing

Ingredients

  • 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)

Directions

  • 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

2 of 2

Raspberry Roast Pork (continued)

Directions (continued)

  • thermometer reads 160°. Let stand for 10-15 minutes before
  • slicing. Meanwhile, reheat the remaining raspberry sauce; serve with
  • pork. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 each) equals 250 calories, 8 g fat (3 g saturated fat), 79 mg cholesterol, 164 mg sodium, 13 g carbohydrate, 4 g fiber, 31 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.