Roast Pork with Raspberry Sauce

Ingredients:

• 3-4 pound pork loin roast, boneless
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground sage
• 1 12-oz package 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 cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon butter, melted
• 3 to 4 drops red food coloring

Directions:

1. Heat oven to 350 degrees F.
2. Sprinkle roast with salt, pepper and sage.
3. Place roast on rack in shallow roasting pan.
4. Roast for 1 to 1 1/2 hours (20 minutes per pound) or until meat thermometer registers internal temperature at 145 degrees F.
5. Remove roast from oven; let rest about 10 minutes.
6. Meanwhile, drain raspberries; reserve liquid, adding water, if necessary, to make 3/4 cup.
7. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan.
8. Bring to a boil.
9. Reduce heat; simmer, uncovered, 10 minutes.
10. Blend cornstarch and remaining 1/4 cup liquid; add to saucepan.
11. Cook over medium heat, stirring constantly, 1 minute or until thickened.
12. Stir in raspberries, lemon juice, butter and food coloring.
13. Place roast on a platter; serve with sauce.

Makes 10 servings.