- Preheat oven to 350°.
Thaw raspberries. Add to food processor with honey
Salt,
pepper, paprika and red wine vinegar and pulse
several
times to blend.
- Trim fat from roast. Place flour in a roasting bag;
Grasp both ends of bag; and shake to coat.
Place
roast in bag, and place in an 11x7 baking
Dish.
Pour the raspberry mixture over the pork
in the bag. Close bag and secure with nylon tie.
Make
6 (1/2-inch) slits in the top of the bag.
- Bake at 350° for 1 hour (slightly pink).
Cut roast into thin slices and serve with the juices in the bag.
