Pork Loin with Raspberry Sauce

POINTS: 5
MAKES: 8 servings, which is about 3 oz cooked pork and 2 tbsp sauce
CRISPY RATING: I love that fruit with the meat. Yum!

Ingredients

1 Pork Loin Roast (about 3 pounds)

1 tsp Salt, divided

1 tsp Rubbed Sage

? tsp Pepper

12 oz Frozen Unsweetened Raspberries, Thawed but not drained

? c Sugar

1 Tbsp Cornstarch

? tsp each Ginger, Nutmeg and Cloves

? c White Vinegar

1 Tbsp Lemon Juice

1 Tbsp Butter

1. Place roast on shallow roasting pan. Rub with ? tsp salt, sage and pepper. Bake, uncovered at 350 for 1 to 1-1/2 hours - until a meat thermometer reads 160.

2. Drain raspberries, saving juice. Set aside 1/3 cup raspberries. Mash the remainder into a pulp and discard seeds.

3. In saucepan, combine sugar, cornstarch, ginger, nutmeg, cloves and ? tsp salt. Stir in vinegar, raspberry juice, and mashed raspberries. Add in whole raspberries. Bring to a boil and cook for 2 minutes, stirring frequently until thickened. Remove from heat, add lemon juice and butter - stir to melt butter.

4. Let roast stand 10 minutes before slicing. Serve with raspberry sauce.

RECIPE IS FROM: Taste of Home's Light & Tasty, December / January 2003 issue, which says - 237 cal, 7 g fat (3 g sat fat), 69 mg cholesterol, 244 mg sodium, 16 g carbs, trace fiber, 26 g protein