Boneless pork loin roast is a hearty staple. A teenage cook, Anne Bliss of McNeal, Ariz., is the creator of this version dressed up with an enterprising flourish.

The appeal of the dish, Roast Pork with Raspberry Sauce, is in its imaginative seasoning and presentation. It is not too high in fat, calls for common ingredients, and the proportions given here will make enough for heaped plates and second helpings, about 10 servings.Bliss won top honors with the recipe in a Teen Taste Recipe Contest sponsored by the National Pork Producers Council and 5 A Day (the latter is a program to encourage the eating of fruit and vegetables, organized by the Produce for Better Health Foundation).


1 rolled boneless pork loin roast (about 3 to 4 pounds)

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon ground sage

12-ounce package frozen raspberries, thawed

1 1/2 cups sugar

1/4 cup white vinegar

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 cup cornstarch

1 tablespoon lemon juice

1 tablespoon butter or margarine, melted

3 to 4 drops red food coloring

Preheat oven to 325 degrees.

Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan. Bake at 325 degrees for 11/2 to 2 hours or until meat thermometer registers 160 degrees.

Drain raspberries; reserve liquid, adding water, if necessary, to make 3/4 cup. Combine 1/2 cup rasp-ber-ry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan.

Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.

Blend cornstarch and remaining 1/4 cup liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 minute or until thickened. Stir in raspberries, lemon juice, butter and food col-or-ing.

Place roast on a platter; serve with sauce.

Makes 10 servings.

Nutrition facts per serving: 367 cal., 29 g pro., 9 g fat, 298 mg sodium, 82 mg cholesterol.

Recipe from Pork Information Bureau.