Grilled loin of pork with tart cherry sauce

12 servings

Ingredients

Quantity Ingredient
4 pounds Boneless pork loin roast, fat trimmed
Salt
Pepper
1 cup Dry red wine
½ cup Orange juice
3 tablespoons Chopped shallots or onions
1 Clove garlic, minced
¼ teaspoon Minced ginger root
⅛ teaspoon Ground allspice
⅛ teaspoon Pepper
3 tablespoons Cornstarch
⅓ cup Cold water
1 pounds Fresh or frozen cherries
¼ To 1/3 cup NutraSweet Spoonful

Directions

Dunno how you feel about NutriSweet and such ilk, but I'm posting a bunch of stuff from NutriSweets cookbook. Some of it looks right good. Tart cherries in a red wine sauce are the perfect complement to roast pork, while they give a dinnertime favorite new taste appeal.

Lightly sprinkle the roast with salt and pepper; place on rack in roasting pan. Insert meat thermometer so tip is in center of meat.

Roast at 325F until thermometer registers 170F, about 2 hours.

Heat the wine, orange juice, shallots, garlic, ginger root, allspice and ⅛ teaspoon pepper to boiling in medium saucepan; reduce heat to low and simmer, covered, for 10 minutes.

Heat to boiling once more. Mix cornstarch and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. Stir in cherries; cook over low heat for 2 to 3 minutes. Remove from heat; cool for 2 to 3 minutes. Stir in NutraSweet Spoonful. Slice pork and arrange on platter; serve with Cherry Sauce.

NOTE: Tart Cherry Sauce is also excellent served with venison or other game.

Makes 12 servings.

NUTRITIONAL INFORMATION

Serving Size: 1/12 recipe (approx. 4 oz. meat) Calories..........315 Saturated Fat....½ g Protein.........⅓ g Cholesterol.....90 mg Carbohydrates.....9 g Fiber............<1 g Total Fat........16 g Sodium..........99 mg

DIABETIC FOOD EXCHANGE: 4 lean meat, 1 fat, ½ fruit From "The NutriSweet Spoonful Recipe Collection", 1992.

Posted by Stephen Ceideberg; October 27 1993.

Related recipes