Thursday, September 11, 2008

An Amazing Dinner


It was that good. I'm always skeptical of trying new recipes that I haven't heard or read a review from someone I know, so this was a stretch for me. But I'd been surprised with another similar meat/fruit recipe, so I decided to take the plunge and give this on a try as well. And shucks, if it turns out tasting great, another way to use the all the raspberries in my freezer, right?

Roast Pork with Raspberry Sauce, Buttery Bread Machine Rolls, and Green Beans from the garden earlier in the summer that were so good we didn't put ANYthing on them!!

The Buttery Bread Machine Rolls recipe came from Gayle (thank you!), and was super easy to make. I was running short on time and didn't want to shape them into balls, so here's what I did: I patted the dough into something like an 8"x8" square, cut it into 4ths, and then cut each 4th into 3 wedges. Then I rolled each wedge up starting with the pointy end. It went super-fast, and they looked like this:

As you can tell from this second picture... they taste really good!

And for the Pork Roast With Raspberry Sauce:

1 tsp. salt

1 tsp. rubbed sage

1 tsp. pepper

1 boneless pork loin roast (3 1/2 - 4 lbs) - I had a 4.75 lb. bone-in roast, and used that


1 pkg. (10 oz) frozen sweetened raspberries, thawed - I used 1 pint of unsweetened

1 1/2 cups sugar - I only used 1 cup, and it was just fine

1/4 cup white vinegar

1/4 tsp. EACH of ground ginger, nutmeg and cloves

1/4 cup cornstarch

1 Tbsp. butter or margarine melted

1 Tbsp. lemon juice

3 - 4 drops red food coloring, optional - I did not use

Combine the salt, sage and pepper; rub over entire roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 70 - 80 minutes or until a meat thermometer reads 160° (my roast took alot longer, about 2 hours).

For the sauce, drain raspberries, reserving liquid. Set berries aside. Add enough water to juice to measure 3/4 cup. In a saucepan, combine the sugar, vinegar, spices and 1/2 cup of raspberry juice. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes.

Combine cornstarch and remaining raspberry juice until smooth; stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter, lemon juice, food coloring if desired and reserved raspberries.

Let roast stand for 10 - 15 minutes before slicing. Serve with raspberry sauce.

Yield: 8 - 10 servings.

For more great recipes, go check out The Grocery Cart Challenge for Gayle's Friday Recipe Swap!


stephanieshearer said... [Reply to comment]

This looks delicious! I love meat / fruit combinations, and this looks super easy to make! Thanks for sharing!

Sally said... [Reply to comment] Paul would say (he says that at the mention of food he thinks is good). Can I come dine at your restaurant? That looks fit for a king. I have raspberries and blackberries in the freezer. I don't have any pork roasts. I may have to try that, using Splenda, of course. And the rolls, I may just have to try them too.

Keep posting, we'll all be hungry!

Liz said... [Reply to comment]

I love fruit & meat combinations but have never cooked one myself. I may need to try to make this one though!

Jackie @ Our Moments Our Memories said... [Reply to comment]

That looks fantastic! I love trying new recipes...I'll have to keep this one in mind.

Mrs. X said... [Reply to comment]

I love your swirly rolls, how cute!

Lucy said... [Reply to comment]

those rolls look SOOOOOO yummy!! I want to make some rolls soon.