1 boneless 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?
1. 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 degrees F (160 degrees C) until thermometer registers 170 degrees F (75 degrees
C), about 2 hours.
2. 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.
3. 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.
Makes 12 servings.
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.
Tart cherries in a red wine sauce are the perfect complement to roast pork, while they give a dinnertime favorite new taste appeal.
Note: Tart Cherry Sauce is also excellent served with venison or other game.