FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | Recipes | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Food_Trivia_Quizzes | Food_Poems | Free_Magazines | Food_Festivals_&_Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
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
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.