Tart cherries in a red wine sauce are the
perfect complement to roast pork, while they give a dinnertime
favorite new taste appeal.
Grilled Loin Of Pork With
Tart Cherry Sauce (Diabetic)
- 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.
Makes 12 servings.
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.
Recipe provided courtesy of Merisant Corporation ® and the
NutraSweet Company, makers of Equal®.
Click
for more information on the artificial sweetner Aspartame.
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