Pork Loin Roast with Raspberry Sauce

1 (3- to 4-pound) rolled, boneless pork loin roast
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sage

Heat oven to 325 degrees F.

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

Raspberry Sauce:
12 ounces frozen raspberries, thawed
3 cups granulated sugar
1/2 cup white vinegar
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup cornstarch
2 tablespoons lemon juice
2 tablespoons butter, melted
6 to 8 drops red food coloring

Drain raspberries, reserving juice. Add water to juice, if necessary, to make 1 1/2 cups.

Combine one cup of the raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a saucepan. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes.

Blend cornstarch and remaining raspberry liquid; add to saucepan. Cook over medium heat, constantly stirring for one minute or until thickened. Stir in raspberries, lemon juice, butter and food coloring.

Place roast on platter. Serve with sauce.

Serves 10.