Grilled Loin Of Pork With Tart Cherry Sauce

Grilled Loin Of Pork With Tart Cherry Sauce

Yield: 12 Servings

4 lb boneless pork loin roast

-fat trimm,ed

1 salt

1 pepper

1 c  dry red wine

1/2 c  orange juice

3 T  shallots (or onions),Chopped

1 clove garlic,minced

1/4 t  ginger root,Minced

1/8 t  allspice,Ground

1/8 t  pepper

3 T  cornstarch

1/3 c  cold water

1 lb fresh (or cherries),Frozen

1/4 to 1/3 cup nutrasweet

-spoonful

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 1/8 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.