Heat oven to 350 degrees F. Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan. Roast for 1-1/2 to 2 hours or until meat thermometer registers 155 degrees F. 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.
Republished with permission, National Pork Board
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (271g)|
|Recipe Makes: 10|
|Calories from Fat: 64 (12%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 67.6mg||21 %|
|Sodium 313mg||11 %|
|Potassium 712.3mg||19 %|
|Total Carbohydrate 96.3g||28 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 93.9g|
|Protein 29.2g||42 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 552
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.