Grilled loin of pork with tart cherry sauce
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Grilled loin of pork with tart cherry sauce
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Last updated 6/12/2012 1:01:22 AM. Recipe ID 24658. Report a problem with this recipe.
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      Title: Grilled loin of pork with tart cherry sauce
 Categories: Pork, Ceideburg 2
      Yield: 12 Servings
      4 lb Boneless pork loin roast,
           -fat trimmed
      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
  other game.
  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
  Sodium..........99 mg
  DIABETIC FOOD EXCHANGE: 4 lean meat, 1 fat, 1/2 fruit

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Recipe ID 24658 (Apr 03, 2005)

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