Roast Pork with Raspberry Sauce
1 boneless pork loin roast - 3-4 pounds
1 tsp pepper1 tsp rubbed sage
12 oz pkg frozen raspberries, thawed
1 1/2 cup sugar
1/4 c white vinegar1/4 tsp cloves
1/4 tsp ginger1/4 tsp nutmeg
1/4 c cornstarch1 Tb lemon juice
1 Tb butter
3-4 drops red food coloring (optional)
Drain raspberries, reserving juice add water to make 3/4 cup. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in medium saucepan; bring to boil. Reduce heat, simmer uncovered 5 minutes. Blend cornstarch and remaining 1/4 cup liquid. Add to saucepan. Cook over medium heat, stirring constantly until thickened. Stir in raspberries, lemon juice and food coloring.
Slice roast, pour some sauce over, and serve with remaining sauce.
suggested sides: I usually make spinach salad with raspberries or strawberries and pecans with a simple vinegar/oil dressing and then rolls. Cantelope or any other fruit would be really good with this also. Sometimes I'll do sweet potatoes with it too.
Contributed by: Maren Parker