Roast Pork with Raspberry Sauce

1 tsp salt
1 tsp rubbed sage
1 tsp pepper
1 boneless pork loin roast (3 1/2 to 4 pounds)

Sauce:
1 package (10 ounces) frozen sweetened raspberries, thawed
1 1/2 cups sugar
1/4 cup white vinegar
1/4 tsp each ground ginger, nutmeg and cloves
1/4 cup cornstarch
1 Tbsp butter, melted
1 Tbsp lemon juice
3 to 4 drops red food coloring, optional

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*.

For the sauce, drain raspberries, reserving liquid. Put berries aside. Add enough water to juice to make 1 cup. In a saucepan, combine the sugar, vinegar and 1/2 cup raspberry juice. Bring to a boil; reduce heat and simmer, uncovered for 10 minutes. (Note: my frozen raspberries did not produce any juice when thawed. I cooked the raspberries over low to medium heat and they cooked down into a juice. I then had to strain the seeds out of the juice I had made.) Combine cornstarch and remaining raspberry juice. Stir until smooth; stir into saucepan. Bring to boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in the butter, lemon juice and food coloring if desired.

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