An Amazing Dinner

Wow.

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

SAUCE:

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!