Pork
Pork Loin with Raspberry Sauce
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.
Ingredients:
- 1 boneless whole pork loin roast (3 pounds)
- 1 teaspoon salt, divided
- 1 teaspoon rubbed sage
- 1/2 teaspoon pepper
- 1 package (12 ounces) frozen unsweetened raspberries, thawed, divided
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon each ground ginger, nutmeg and cloves
- 1/4 cup white vinegar
- 1 tablespoon lemon juice
- 1 tablespoon butter
Directions:
- 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°.
- 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.
- 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.