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:

  • Calories: 367
  • Sodium: 298 mg
  • Protein: 29 g
  • Fat: 9 g
  • Cholesterol: 82 mg
Teens' Winning Pork Recipes
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