4 lb Boneless pork loin roast,
-fat trimmed Salt Pepper 1 c Dry red wine
1/2 c Orange juice
3 tb Chopped shallots or onions
1 Clove garlic, minced
1/4 ts Minced ginger root
1/8 ts Ground allspice
1/8 ts Pepper
3 tb Cornstarch
1/3 c Cold water
1 lb Fresh or frozen cherries
1/4 To 1/3 cup NutraSweet
-Spoonful 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. NUTRITIONAL INFORMATION Serving Size: 1/12 recipe (approx. 4 oz. 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 DIABETIC FOOD EXCHANGE: 4 lean meat, 1 fat, 1/2 fruit From “The NutriSweet Spoonful Recipe Collection”, 1992. Posted by Stephen Ceideberg; October 27 1993.