Ingredients

Anne Bliss of McNeal, Ariz., Bliss won with this 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.

Directions

Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan. Bake at 325 degrees for 1 1/2 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 raspberry 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 coloring.

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.