Pork Loin with Raspberry Sauce
TOTAL TIME: Prep: 5 min. Bake: 1-1/2 hours + standing
YIELD: 8 servings.
Raspberries add rub red color and fruity sweetness to the sauce that enhances this savory pork roast. This is an easy way to transform everyday pork into a special-occasion main dish. —Florence Nurczyk, Toronto, Ohio
Ingredients
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1 boneless whole pork loin roast (3 pounds)
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1 teaspoon salt, divided
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1 teaspoon rubbed sage
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1/2 teaspoon pepper
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1 package (12 ounces) frozen unsweetened raspberries, thawed, divided
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3/4 cup sugar
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1 tablespoon cornstarch
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1/4 teaspoon each ground ginger, nutmeg and cloves
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1/4 cup white vinegar
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1 tablespoon lemon juice
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1 tablespoon butter
Directions
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1.
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°.
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2.
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.
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3.
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 pork stand for 10 minutes before slicing. Serve with the raspberry sauce.
Nutrition Facts
1 serving: 322 calories, 9g fat (4g saturated fat), 89mg cholesterol, 357mg sodium, 24g carbohydrate (21g sugars, 1g fiber), 34g protein.
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