4 lb boneless pork loin roast, fat trimm, ed
1 salt
1 pepper
1 cup dry red wine
1/2 cup orange juice
3 tbsp chopped shallots or onions
1 clove garlic, minced
1/4 tsp minced ginger root
1/8 tsp ground allspice
1/8 tsp pepper
3 tbsp cornstarch
1/3 cup cold water
1 lb fresh or frozen cherries
1/4 to 1/3 cup nutrasweet spoonful
A Recipe for
Grilled Loin Of Pork With Tart Cherry Sauce
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
Never eat more than you can lift. |
| Miss Piggy |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
This Recipe for Grilled Loin Of Pork With Tart Cherry Sauce is one of thousands in the Recipes-to-go Diabetic Cookbook.
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
If you enjoy this Grilled Loin Of Pork With Tart Cherry Sauce Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
This is a recipe for Grilled Loin Of Pork With Tart Cherry Sauce from the recipe cookbook of Recipes-to-go (Diabetic)
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
Herb Tip |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
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.
Serves: 12
Grilled Loin Of Pork With Tart Cherry Sauce Recipe brought to you by Recipes To-Go