Pork Roast with Raspberry Sauce
Equipment
- 1 Slow cooker
Ingredients
- 3 pound boneless pork roast
- 3/4 tsp salt
- 1 tsp sage
- 1/2 tsp pepper
- 12 ounces frozen unsweetened raspberries (thawed)
- 3/4 cup sugar
- 1 tablespoons cornstarch
- 1/4 tsp nutmeg
- 1/4 teaspoon cloves
- 1/4 cup white vinegar
- 1 tablespoons lemon juice
- 1 tablespoons butter
Instructions
Directions for Pork Roast:
- Grease a six-quart crockpot with cooking spray.
- Place roast in crockpot; pat top and sides 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 9 hours or until the roast pulls apart easily with a fork.
- Set raspberries in the refrigerator to thaw.
Directions for Raspberry Sauce:
- 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.
Notes
Let pork stand for 10 minutes before slicing.
Serve with the raspberry sauce.
Cook’s Tip: We always have leftover raspberry sauce, and it’s too good to toss! Transfer the cooled raspberry sauce into a freezer-safe container. Then heat and serve another day. This sauce is delicious with grilled pork chops or chicken breasts.