Ingredients
1 boneless whole pork loin roast (3 pounds)1 teaspoon salt, divided1 teaspoon rubbed sage1/2 teaspoon pepper1 package (12 ounces) frozen unsweetened raspberries, thawed, divided3/4 cup sugar1 tablespoon cornstarch1/4 teaspoon each ground ginger, nutmeg and cloves1/4 cup white vinegar1 tablespoon lemon juice1 tablespoon butter
Preparation
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°.
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.
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.
