Roast Pork With Raspberry Sauce

• 1 teaspoon salt
• 1 teaspoon rubbed sage
• 1 teaspoon pepper
• 1 boneless rolled pork loin roast (3-1/2 to 4 pounds)
• 1 package (10 ounces) frozen sweetened raspberries, thawed
• 1-1/2 cups sugar
• 1/4 cup white vinegar
• 1/4 teaspoon each ground ginger, nutmeg and cloves
• 1/4 cup cornstarch
• 1 tablespoon butter, melted
• 1 tablespoon lemon juice
• 3 to 4 drops red food coloring, optional

1. Combine the salt, sage and pepper; rub over entire roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350u0b0 for 70-80 minutes or until a thermometer reads 160u0b0.
2. For the sauce, drain raspberries, reserving liquid. Set berries aside. Add enough water to juice to measure 3/4 cup. In a saucepan, combine the sugar, vinegar, spices and 1/2 cup raspberry juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
3. Combine cornstarch and remaining raspberry juice until smooth; stir into the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter, lemon juice, food coloring if desired and reserved raspberries.
4. Let roast stand for 10-15 minutes before slicing. Serve with raspberry sauce.

salt, sage, pepper, rolled pork, raspberries, sugar, white vinegar, ground ginger, cornstarch, butter, lemon juice, drops red food coloring

Taken from www.tasteofhome.com/recipes/roast-pork-with-raspberry-sauce/ (may not work)