Loin Of Pork With Tart Cherry Sauce
Yields 12 servings
in a red wine sauce are the perfect complement to
roast pork, while they give a dinnertime favorite
new taste appeal.
pork loin roast (about 4 pounds), fat trimmed
1 cup dry red wine
1/2 cup orange juice
3 tablespoons chopped shallots or onions
1 clove garlic, minced
1/4 teaspoon minced ginger root
1/8 teaspoon ground allspice
1/8 teaspoon pepper
3 tablespoons cornstarch
1/3 cup cold water
1 pound fresh or frozen cherries
1/4 to 1/3 cup Equal® Spoonful
sprinkle roast with salt and pepper; place on rack
in roasting pan. Insert meat thermometer so tip is
in center of meat. Roast at 325*F (160*C) until thermometer
registers 170*F (75*C), about 2 hours.
orange juice, shallots, garlic, ginger root, allspice
and 1/8 teaspoon pepper to boiling in medium saucepan;
reduce heat to low and simmer, covered, 10 minutes.
boiling once more. Mix cornstarch and cold water;
stir into boiling mixture.
constantly, until thickened. Stir in cherries; cook
over low heat 2 to 3 minutes. Remove from heat; cool
2 to 3 minutes.
Equal® Spoonful Slice pork and arrange on
platter; serve with Cherry Sauce.
Cherry Sauce is also excellent served with venison
or other game.
information per serving: Serving Size: 1/12 recipe
(approximately 4 ounces of 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.
4 Lean Meat, 1 Fat, 1/2 Fruit.