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.