ROAST PORK WITH RASPBERRY SAUCE

1 (3 to 4) pound boneless pork loin roast
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

Heat oven to 350 degrees F.

Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan.

Roast for 1 1/2 to 2 hours or until meat thermometer registers 155 degrees F.

Meanwhile, 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.

Place roast on a platter; serve with sauce.

Servings: 10
Source: National Pork Board