1 (3- to 4-pound) rolled, boneless pork loin roast
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sage
12 ounces frozen raspberries, thawed
3 cups granulated sugar
1/2 cup white vinegar
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup cornstarch
2 tablespoons lemon juice
2 tablespoons butter, melted
6 to 8 drops red food coloring
Heat oven to 325 degrees F.
Sprinkle roast with salt, pepper and sage. Place roast on rack
in shallow roasting pan. Bake for 1 1/2 to 2 hours, or until
meat thermometer registers 160 degrees F.
Raspberry Sauce: Drain raspberries, reserving juice. Add water to juice, if necessary,
to make 1 1/2 cups.
Combine one cup of the raspberry liquid with sugar, vinegar,
cloves, ginger and nutmeg in a saucepan. Bring to a boil. Reduce
heat; simmer uncovered for 10 minutes.
Blend cornstarch and remaining raspberry liquid; add to saucepan.
Cook over medium heat, constantly stirring for one minute or
until thickened. Stir in raspberries, lemon juice, butter and food coloring.