Grilled Loin Of Pork With Tart Cherry Sauce
4 lb boneless pork loin roast, fat trimm; ed
1 salt
1 pepper
1 cup dry red wine
1/2 cup orange juice
3 tablespoon chopped shallots or onions
1 clove garlic, minced
1/4 teaspoon minced ginger root
1/8 teaspoon ground allspice
1/8 teaspoon pepper
3 tablespoon cornstarch
1/3 cup cold water
1 lb fresh or frozen cherries
1/4 to 1/3 cup nutrasweet spoonful

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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