½ C chopped onion
¾ t minced garlic
2 t olive oil
Sauté until tender

4 C raspberries
¾ C sugar
½ C raspberry vinegar
2 t chipotle peppers, diced
½ t salt
Stir into onions, bring to a boil, reduce and simmer uncovered for 10 minutes or until sauce is reduced to 2 C.  Press through a sieve.

Pork roast browned on all sides.  Place in roasting pan lined with foil.  Rub with the following:
1 t rosemary
1 t sage
1 t thyme
½ t garlic powder
½ t pepper
1 t salt
Mix well with the mortar and pestle

Bake the roast for 70 min at 350.  Brush 2 T of raspberry sauce over roast
and bake longer until the internal temperature is 160.  Serve with remaining sauce.

Another recipe brought to you from the Latigo dude ranch in Colorado.