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Title: Grilled Loin of Pork with Tart Cherry Sauce
Categories: Pork Ceideburg
Yield: 12 Servings
| 4 | lb | Boneless pork loin roast, fat trimmed |
| Salt | ||
| Pepper | ||
| 1 | c | Dry red wine |
| 1/2 | c | Orange juice |
| 3 | tb | Chopped shallots or onions |
| 1 | Clove garlic, minced | |
| 1/4 | ts | Minced ginger root |
| 1/8 | ts | Ground allspice |
| 1/8 | ts | Pepper |
| 3 | tb | Cornstarch |
| 1/3 | c | Cold water |
| 1 | lb | Fresh or frozen cherries |
| 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.
NUTRITIONAL INFORMATION
Serving Size: 1/12 recipe (approx. 4 oz. meat) Calories..........315 Saturated Fat.....5 g Protein..........33 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, 1/2 fruit
From "The NutriSweet Spoonful Recipe Collection", 1992.
Posted by Stephen Ceideberg; October 27 1993.
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