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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

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.

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