Pork Loin & Raspberry Sauce

This Pork Loin & Raspberry Sauce makes a tender roast to serve at any occasion!

3-4 lb. boneless pork loin roast

1 tsp. salt

1 tsp. pepper

1 tsp. rubbed sage

Raspberry Sauce:

12 oz. package frozen raspberries, thawed

3 cups sugar

1/2 cup white vinegar

1/2 tsp. ground cloves

1/2 tsp. ground ginger

1/2 tsp. nutmeg

1/2 cup cornstarch

2 Tbsp. lemon juice

2 Tbsp. butter, melted

6-8 drops red food coloring

Sprinkle roast with salt, pepper and sage. Place roast on rack in a shallow roasting pan.

Bake at 325 degrees for 1 1/2 to 2 hours or until meat thermometer reads 150 degrees.

Cover and let stand until thermometer reads 160 degrees. Place roast on platter, serve with Raspberry Sauce.

To prepare Raspberry Sauce:  Drain raspberries and set aside, 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, 10 minutes. Blend cornstarch and remaining raspberry liquid, add to saucepan.

Cook over medium heat, stirring constantly, until thickened. Stir in raspberries, lemon juice, butter and food coloring.

Serve with Roasted Asparagus with Feta.

Serves 10

 

 

 

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