ROAST PORK WITH RASPBERRY SAUCE
Makes 10 servings.
• 1 3-4 pound boneless pork loin roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground sage
• 1 12-oz. package frozen raspberries, thawed
• 1½ 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, melted
• 3 to 4 drops red food coloring
Heat oven to 350 degrees F.
Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan. Roast for 1½ to 2 hours or until meat thermometer registers 155 degrees F.
Meanwhile, 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.
A great way to get older kids to help in the kitchen. The raspberry sauce is made while the roast is in the oven. Serve with Honey-Glazed Sweet Potatoes and a fresh green salad and a raspberry vinegrette.
Calories 390 calories; Protein 31 grams; Fat 9 grams; Sodium 300 milligrams; Cholesterol 85 milligrams; Saturated Fat 3 grams; Carbohydrates 47 grams
Recipe and photo courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com