Recipe: Roast Pork with Raspberry Sauce

Recipes title

Roast Pork with Raspberry Sauce

Winning recipe below by Anne Bliss, McNeal, AZ

1 rolled boneless pork loin roast (about 3 to 4 pounds)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground sage
1 12-ounce package frozen raspberries, thawed
1-1/2 cups sugar
1/4 cup white vinegar
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup cornstarch
1 tablespoon lemon juice
1 tablespoon butter or margarine, melted
3 to 4 drops red food coloring

Preheat oven to 325 degrees F. Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan. Bake at 325 degrees F for 1-1/2 to 2 hours or until meat thermometer registers 160 degrees F.

Drain raspberries; reserve liquid, adding water to make 3/4 cup, if necessary. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 cup liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 minute or until thickened. Stir in raspberries, lemon juice, butter and food coloring. Place roast on a platter; serve with sauce.

Makes 10 servings

Nutrition Facts per Serving: