Grilled loin of pork with tart cherry sauce
Pork Tarts Sauces
Last updated 6/12/2012 1:01:22 AM. Recipe ID 24658. Report a problem with this recipe.
Title: Grilled loin of pork with tart cherry sauce
Categories: Pork, Ceideburg 2
Yield: 12 Servings
4 lb Boneless pork loin roast,
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
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
Makes 12 servings.
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
DIABETIC FOOD EXCHANGE: 4 lean meat, 1 fat, 1/2 fruit
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