1 rolled boneless pork loin roast (about 3-4#)
1 tsp. salt
1 tsp. ground back pepper
1 tsp. ground sage
1 pkg. (12 oz.) frozen raspberries, thawed
1-1/2 c. sugar
¼ c. white vinegar
¼ tsp. ground cloves
¼ tsp. ground ginger
¼ tsp. ground nutmeg
¼ c. cornstarch
1 T. lemon juice
1 T. butter or margarine, melted
3-4 drops red food coloring
Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan. Bake for 1-1/2 to 2 hours or until meat thermometer registers 160 degrees.
Drain raspberries; reserve liquid, adding water, if necessary, to make ¾ cup.
Combine ½ c. raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan.
Bring to boil. Reduce heat; simmer, uncovered, 10 minutes.
Blend cornstarch and remaining ¼ c. 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 and serve with sauce.