A great way to get older
kids to help in the kitchen. The raspberry sauce is made while
the roast is in the oven.
Roast Pork
with Raspberry Sauce
1 (3 to 4 pound) boneless
pork loin roast
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground sage
1 (12-ounce) package frozen raspberries, thawed
1 1/2 cups granulated 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 1 1/2 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.
