Pork Loin with Raspberry Sauce |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Raspberries add rub red color and fruity sweetness to the sauce that enhances Florence Nurczyk's savory pork roast. This is an easy way to transform everyday pork into a special-occasion main dish, she writes from Toronto, Ohio. Ingredients:
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 |
Directions:
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 meat 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 stand for 10 minutes before slicing. Serve with the raspberry sauce. Yield: 8 servings.
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