Print This Recipe

Grilled Loin Of Pork With Tart Cherry Sauce
Yields 12 servings

Tart cherries in a red wine sauce are the perfect complement to roast pork, while they give a dinnertime favorite new taste appeal.

1 boneless pork loin roast (about 4 pounds), fat trimmed
Salt
Pepper
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™

Lightly 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.

Heat 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, 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 2 to 3 minutes. Remove from heat; cool 2 to 3 minutes.

Stir in Equal® Spoonful™ Slice pork and arrange on platter; serve with Cherry Sauce.

Note: Tart Cherry Sauce is also excellent served with venison or other game.

Nutrition 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.

Food Exchanges: 4 Lean Meat, 1 Fat, 1/2 Fruit.


Print This Recipe