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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Our home economists pair a sage- and pepper-seasoned pork roast with raspberry sauce for an easy, yet elegant entree. Ingredients:
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) |
Directions:
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 meat thermometer reads 160°. Let stand for 10-15 minutes before slicing. Meanwhile, reheat the remaining raspberry sauce; serve with pork. Yield: 8-10 servings.
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