Raspberry Roast Pork

4-1/2 cups fresh or frozen raspberries
3 tablespoons sugar
1/2 cup unsweetened apple juice
1/4 cup red wine vinegar
2 garlic cloves, minced
3/4 teaspoon rubbed sage, divided
1 tablespoon cornstarch
1 tablespoon water
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless whole pork loin roast (3-1/2 to 4 pounds)

Place raspberries in a bowl; sprinkle with sugar and mash. Let stand for 15 minutes; mash again. Strain, reserving juice; discard pulp and seeds.

In a small saucepan, combine the raspberry juice, apple juice, vinegar, garlic and 1/4 teaspoon sage. Simmer, uncovered, for 5 minutes.

In a small bowl, combine cornstarch and water until smooth; stir into raspberry juice mixture until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.

Combine the salt, pepper and remaining sage; rub over roast. Place fat side up on a rack in a shallow roasting pan. Spread with 1/2 cup raspberry sauce.

Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a meat thermometer reads 160°. Let stand for 10-15 minutes before slicing. Meanwhile, reheat the remaining raspberry sauce; serve with pork. Makes 8-10 servings.