Raspberries add lovely color and sweetness to this sauce, which enhances the savory pork roast. It’s an easy way to transform everyday pork into something special.
—FLORENCE NURCZYK TORONTO, OH
PREP: 5 MIN. • BAKE: 1 1/2 HOURS + STANDING • MAKES: 8 SERVINGS
1 boneless whole pork loin roast (3 pounds)
1 teaspoon salt, divided
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 package (12 ounces) frozen unsweetened raspberries, thawed, divided
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon each ground ginger, nutmeg and cloves
1/4 cup white vinegar
1 tablespoon lemon juice
1 tablespoon butter
1. Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1 1/2 hours or until a thermometer reads 160°.
2. Meanwhile, drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds.
3. In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce.
FREEZE OPTION Prepare raspberry sauce; transfer to a freezer container. Place sliced pork in freezer containers. Cool and freeze. To use, partially thaw the pork and sauce in the refrigerator overnight. Heat sauce in a saucepan over medium heat until the mixture comes to a boil. Remove from the heat. Microwave pork, covered, on high in a microwave-safe dish until heated through. Serve with sauce.