A great way to get older kids to help in the kitchen. The raspberry sauce is made while the roast is in the oven.

Roast Pork with Raspberry Sauce

1 (3 to 4 pound) boneless pork loin roast
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground sage
1 (12-ounce) package frozen raspberries, thawed
1 1/2 cups granulated 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
3 to 4 drops red food coloring

1. Heat oven to 350°F (175°C)
2. 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°F (approximately 65°C).
3. 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.
4. Place roast on a platter; serve with sauce.

Makes 10 servings.

Nutrition Facts: Calories 390 calories Protein 31 grams Fat 9 grams Sodium 300 milligrams Cholesterol 85 milligrams Saturated Fat 3 grams Carbohydrates 47 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.