Pork Roast with Raspberry Sauce
- 3-pound boneless pork roast
- 3/4 teaspoon salt
- 1 teaspoon sage
- 1/2 teaspoon pepper
- 12 ounces of frozen unsweetened raspberries (thawed)
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 cup white vinegar
- 1 tablespoon lemon juice
- 1 tablespoon butter
Directions for Pork
- Grease a six-quart crockpot with cooking spray.
- Place roast in crockpot; pat tops and side of roast with salt, sage and pepper.
- Pour about 1 cup of water or chicken broth around the bottom of the roast.
- Cook on low for nine hours or so and the roast pulls apart easily with a fork.
- Set raspberries in refrigerator to thaw.
Directions for Raspberry Sauce
When mealtime draws near, prepare the raspberry sauce. That way you can serve it warm.
- In a large saucepan, combine: sugar, cornstarch, ginger, nutmeg and cloves.
- Stir in the vinegar, reserved raspberry juice and raspberries.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from heat; add lemon juice and butter. Stir until butter is melted.
- Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce.
This recipe is easy enough for a weeknight but fancy enough for company! I like to serve it with cheesy hash brown casserole and steamed green beans.
COOK’S TIP: We always have leftover raspberry sauce, and it’s too got not to save! You can transfer the cooled raspberry sauce into a freezer-safe container. Thaw the sauce in refrigerator overnight. Heat sauce in a saucepan over medium heat until mixture comes to a boil. Remove from the heat and serve. This sauce is delicious served over grilled pork chops or grilled, boneless chicken breasts.