Roast Pork with Raspberry Sauce Recipe

3 3 2
Roast Pork with Raspberry Sauce Recipe
Roast Pork with Raspberry Sauce Recipe photo by Taste of Home
Publisher Photo

Roast Pork with Raspberry Sauce Recipe

Read Reviews
3 3 2
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min. + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min. + standing

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon rubbed sage
  • 1 teaspoon pepper
  • 1 boneless 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 or margarine, melted
  • 1 tablespoon lemon juice
  • 3 to 4 drops red food coloring, optional

Directions

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°.
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.
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.
Let roast stand for 10-15 minutes before slicing. Serve with raspberry sauce. Yield: 8-10 servings.
Originally published as Roast Pork with Raspberry Sauce in Country Woman November/December 2001, p29

Nutritional Facts

4 ounce-weight: 366 calories, 9g fat (3g saturated fat), 82mg cholesterol, 294mg sodium, 41g carbohydrate (35g sugars, 1g fiber), 31g protein.

  • 1 teaspoon salt
  • 1 teaspoon rubbed sage
  • 1 teaspoon pepper
  • 1 boneless 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 or margarine, melted
  • 1 tablespoon lemon juice
  • 3 to 4 drops red food coloring, optional
  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: 8-10 servings.
Originally published as Roast Pork with Raspberry Sauce in Country Woman November/December 2001, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRoast Pork with Raspberry Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
NavyEagle User ID: 6422987 74944
Reviewed Feb. 12, 2012

"The pork turned out good, but I used 2 2lb loins with same amount of seasoning as indicated. The sauce was overpowered by the nutmeg?, but good none the less. I plan to reduce the spices by half next time I make the sauce to see how much of a difference there is."

MY REVIEW
Kris Countryman User ID: 1858674 129781
Reviewed Nov. 5, 2010

"Evidently I cooked my roast too long since it was very dry. With 1-1/2 cups sugar the raspberry sauce was extremely sweet."

MY REVIEW
gladtobepb User ID: 2357942 82261
Reviewed Aug. 12, 2008

"Fabulous recipe!! Perfect for entertaining--the raspberry sauce is so good with the meat."

Loading Image