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Ingredients
US|METRIC
10 SERVINGS
- 4 lb. pork loin roast, boneless
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. ground sage
- 12 oz. frozen raspberries (thawed)
- 1 1/2 cups sugar
- 1/4 cup white vinegar
- 1/4 tsp. ground cloves
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 cup cornstarch
- 1 Tbsp. lemon juice
- 1 Tbsp. butter (melted)
- 4 drops red food coloring
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Directions
- Heat oven to 350 degrees F. Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan. Roast for 1 to 1 1/2 hours (20 minutes per pound) or until meat thermometer registers until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
- 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.
NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol120mg40% |
Sodium330mg14% |
Potassium710mg20% |
Protein38g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber2g8% |
Sugars31g |
Vitamin A2% |
Vitamin C15% |
Calcium2% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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