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

  1. Grease a six-quart crockpot with cooking spray.
  2. Place roast in crockpot; pat tops and side of roast with salt, sage and pepper.
  3. Pour about 1 cup of water or chicken broth around the bottom of the roast.
  4. Cook on low for nine hours or so and the roast pulls apart easily with a fork.
  5. 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.

  1. In a large saucepan, combine: sugar, cornstarch, ginger, nutmeg and cloves.
  2. Stir in the vinegar, reserved raspberry juice and raspberries.
  3. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Remove from heat; add lemon juice and butter. Stir until butter is melted.
  5. 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.