Christmas Recipes
Pork Loin Roast with Raspberry Sauce
Serves 10.
Ingredients
Pork Loin Roast
- 1 (3 to 4 pound) rolled, boneless pork loin roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sage
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
Instructions
- Heat oven to 325 degrees F.
Pork Loin Roast
- 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
- 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.