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Roast Pork with Raspberry Sauce Recipe

Roast Pork with Raspberry Sauce Recipe

Want to treat your guests to a spectacular meal? Plan this pork as the centerpiece of your menu. The fruity sauce enhances the meat's flavor and looks so pretty! I decorate the platter with red spiced apples and fresh parsley.
TOTAL TIME: Prep: 15 min. Bake: 70 min. + standing YIELD:10 servings

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon rubbed sage
  • 1 teaspoon pepper
  • 1 boneless rolled pork loin roast (3-1/2 to 4 pounds)
  • SAUCE:
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 1-1/2 cups sugar
  • 1/4 cup white vinegar
  • 1/4 teaspoon each ground ginger, nutmeg and cloves
  • 1/4 cup cornstarch
  • 1 tablespoon butter, melted
  • 1 tablespoon lemon juice
  • 3 to 4 drops red food coloring, optional

Directions

  • 1. Combine the salt, sage and pepper; rub over entire roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 70-80 minutes or until a meat thermometer reads 160°.
  • 2. For the sauce, drain raspberries, reserving liquid. Set berries aside. Add enough water to juice to measure 3/4 cup. In a saucepan, combine the sugar, vinegar, spices and 1/2 cup raspberry juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • 3. Combine cornstarch and remaining raspberry juice until smooth; stir into the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter, lemon juice, food coloring if desired and reserved raspberries.
  • 4. Let roast stand for 10-15 minutes before slicing. Serve with raspberry sauce. Yield: 10 servings.

Nutritional Facts

4 ounces pork equals 366 calories, 9 g fat (3 g saturated fat), 82 mg cholesterol, 294 mg sodium, 41 g carbohydrate, 1 g fiber, 31 g protein.

Wine Pairings

Light-Bodied White Wine

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