grilled loin of pork with tart cherry sauce
BBQ & Grill
Grilled Loin Of Pork With Tart Cherry Sauce
Grilled pork loin served with a tangy-sweet cherry reduction. The fruity tartness enhances the smoky, savory pork, creating a sophisticated flavor profile that works well with roasted vegetables.
Ingredients
- 4 lb boneless pork loin roast
- -fat trimm,ed
- 1 salt
- 1 pepper
- 1 c dry red wine 1/2 c orange juice
- 3 t shallots (or onions),chopped
- 1 clove garlic,minced 1/4 t ginger root,minced 1/8 t allspice,ground 1/8 t pepper
- 3 t cornstarch 1/3 c cold water
- 1 lb fresh (or cherries),frozen
- 1/4 to 1/3 cup nutrasweet
- -spoonful
Directions
- 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.
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