3-4 lb. rolled boneless pork loin roast
1 tsp. salt
1/2 tsp. pepper
1 tsp. sage
Sauce:
12 oz frozen raspberries, thawed
3/4 c. sugar
1/2 c. vinegar
1/4 tsp. cloves
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 c. cornstarch
1 Tbsp. lemon juice
1 tbsp butter or margarine
Sprinkle roast with salt, pepper, and sage. Place roast on rack in shallow pan. Bake at 325 for 1 1/2 to 2 hours, or 160 on meat thermometer. Drain raspberries; reserve liquid, adding water to make 3/4 cup. Combine 1/2 cup raspberry liquid with sugar, vinegar, and spices in a medium saucepan. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 c liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 min. or until thickened. Stir in berries, lemon juice, and butter. Place roast on platter; serve with sauce.
Note: I usually halve the sauce since it makes a lot.
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