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Raspberry Roast Pork

Total Time

Prep: 20 min. + standing Bake: 1-3/4 hours + standing


8-10 servings

Our home economists pair a sage- and pepper-seasoned pork roast with raspberry sauce for an easy, yet elegant entree.


  • 4-1/2 cups fresh or frozen raspberries
  • 3 tablespoons sugar
  • 1/2 cup unsweetened apple juice
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 3/4 teaspoon rubbed sage, divided
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 boneless whole pork loin roast (3-1/2 to 4 pounds)


  1. Place raspberries in a bowl; sprinkle with sugar and mash. Let stand for 15 minutes; mash again. Strain, reserving juice; discard pulp and seeds.
  2. In a small saucepan, combine the raspberry juice, apple juice, vinegar, garlic and 1/4 teaspoon sage. Simmer, uncovered, for 5 minutes. In a small bowl, combine cornstarch and water until smooth; stir into raspberry juice mixture until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.
  3. Combine the salt, pepper and remaining sage; rub over roast. Place fat side up on a rack in a shallow roasting pan. Spread with 1/2 cup raspberry sauce.
  4. Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 160°. Let stand for 10-15 minutes before slicing. Meanwhile, reheat the remaining raspberry sauce; serve with pork.

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