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Pork Loin with Raspberry Sauce

Total Time

Prep: 5 min. Bake: 1-1/2 hours + standing

Makes

8 servings

Raspberries add rub red color and fruity sweetness to the sauce that enhances this savory pork roast. This is an easy way to transform everyday pork into a special-occasion main dish. —Florence Nurczyk, Toronto, Ohio
Pork Loin with Raspberry Sauce Recipe photo by Taste of Home

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 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 pork stand for 10 minutes before slicing. Serve with the raspberry sauce.
    Freeze option: Prepare raspberry sauce; transfer to a freezer container. Place sliced pork in freezer containers. Cool and freeze. To use, partially thaw pork and sauce in refrigerator overnight. Heat sauce in a saucepan over medium heat until mixture comes to a boil. Remove from the heat. Microwave pork, covered, on high in a microwave-safe dish until heated through. Serve with sauce.

Nutrition Facts

1 serving: 322 calories, 9g fat (4g saturated fat), 89mg cholesterol, 357mg sodium, 24g carbohydrate (21g sugars, 1g fiber), 34g protein.

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