Roast Pork with Raspberry Sauce
Pork
2
14
460
100
Ingredients
- 4 pounds boneless pork loin roast
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground sage
- 12 ounces frozen raspberries (thawed)
- 1 1/2 cups sugar
- 1/4 cup white vinegar
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 cup corn starch
- 1 tablespoon lemon juice
- 1 tablespoon butter (melted)
- 4 drops red food coloring
Directions
- 1Heat oven to 350 degrees F. Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan. Roast for 1 to 1 1/2 hours (20 minutes per pound) or until meat thermometer registers until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
- 2Meanwhile, drain raspberries; reserve liquid, adding water to make 3/4 cup, if necessary. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 cup liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 minute or until thickened. Stir in raspberries, lemon juice, butter and food coloring.
- 3Place roast on a platter; serve with sauce.
NutritionView more
460Calories
Sodium14%DV330mg
Fat25%DV16g
Protein75%DV38g
Carbs12%DV37g
Fiber8%DV2g
PER SERVING *
| Calories460Calories from Fat140 |
| % DAILY VALUE* |
| Total Fat16g25% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol120mg40% |
| Sodium330mg14% |
| Potassium710mg20% |
| Protein38g75% |
| Calories from Fat140 |
| % DAILY VALUE* |
| Total Carbohydrate37g12% |
| Dietary Fiber2g8% |
| Sugars31g62% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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