Grilled Loin Of Pork With Tart Cherry Sauce

Recipe Ingredients

4 lbs	1816g / 64oz	Boneless pork loin roast
		- fat trimmed
		Salt
		Pepper
1 cup	237ml	Dry red wine
1/2 cup	118ml	Orange juice
3 tablespoons	45ml	Chopped shallots or onions
1		Garlic - minced
1/4 teaspoon	1.3ml	Minced ginger root
1/8 teaspoon	0.6ml	Ground allspice
1/8 teaspoon	0.6ml	Pepper
3 tablespoons	45ml	Cornstarch
1/3 cup	78ml	Cold water
1 lb	454g / 16oz	Fresh or frozen cherries
1/4 cup	59ml	Nutrasweet - up to 1/3
		- spoonful

Recipe Instructions

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.

Source:
Susan Feniger and Mary Sue Milliken

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