Makes 12 servings
1 boneless pork loin roast (about 4 pounds), fat trimmed
1/2 cup orange juice
1 clove garlic, minced
1/8 teaspoon ground allspice
3 tablespoons cornstarch
1 pound fresh or frozen cherries
1 cup dry red wine
3 tablespoons chopped shallots or onions
1/4 teaspoon minced ginger root
1/8 teaspoon pepper
1/3 cup cold water
1/4 to 1/3 cup NutraSweet® 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 degrees until thermometer registers 170 degrees, 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 NutraSweet® Spoonful™. Slice port and arrange on platter; serve with Cherry Sauce.
NOTE: Tart Cherry Sauce is also excellent served with venison or other game.
Saturated Fat: 5 g
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