Roast Pork With Raspberry Sauce

• 4 pounds pork loin roast, boneless
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground sage
• 12 ounces 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
• 4 drops red food coloring

1. 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.
2. 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.
3. Place roast on a platter; serve with sauce.

pork loin roast, salt, ground black pepper, ground sage, sugar, white vinegar, ground cloves, ground ginger, ground nutmeg, cornstarch, lemon juice, butter, drops red food coloring

Taken from www.yummly.com/recipe/Roast-Pork-with-Raspberry-Sauce-2248930 (may not work)