Porktender Loin with tart cherry sauce
1 boneless pork loin roast, fat trimmed
pepper
salt
1/2 c. orange juice
1 garlic clove, minced
1/8 tsp. ground allspice
3 tbs. cornstarch
1 lb. fresh or frozen cherries
1 c. dry red wine
3 tbs. chopped shallots or onions
1/4 tsp. minced ginger root
1/3 c. cold water
1/4 to 1/3 c. 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 until thermometer registers 170, about 2 hours.
Heat wine, orange juice, shallots, garlic, ginger root, allspice and
1/8 tsp. pepper to boiling in med. saucepan; reduce heat to low and
simmer, covered, about 10 min.
Heat to boiling once more. mix cornstarch and cold water, stir into
boiling mixture. boil stirring constantly until thickened. stir in
cherries and cook over low heat for 2 to 3 min. remove from heat,
cool 2-3 min. stir in nutrasweet. slice pork and arrange on platter,
serve with cherry sauce.
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