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Ingredientes
- 4 lb Boneless pork loin roast, fat trimmed Salt Pepper
- 1 c. Dry red wine
- 1/2 c. Orange juice
- 3 Tbsp. Minced shallots or possibly onions
- 1 x Clove garlic, chopped
- 1/4 tsp Chopped ginger root
- 1/8 tsp Grnd allspice
- 1/8 tsp Pepper
- 3 Tbsp. Cornstarch
- 1/3 c. Cool water
- 1 lb Fresh or possibly frzn cherries
- 1/4 x To 1/3 c. NutraSweet Spoonful
Direcciones
- 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 till thermometer registers 170F, about 2 hrs.
- Heat the wine, orange juice, shallots, garlic, ginger root, allspice and 1/8 tsp. pepper to boiling in medium saucepan; reduce heat to low and simmer, covered, for 10 min.
- Heat to boiling once more. Mix cornstarch and cool water; stir into boiling mix. Boil, stirring constantly, till thickened. Stir in cherries; cook over low heat for 2 to 3 min. Remove from heat; cold for 2 to 3 min. 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 possibly other game.
- Makes 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 12 servings | |
| Calories 181 | |
| Calories from Fat 62 | 34% |
| Total Fat 6.83g | 9% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 56mg | 2% |
| Potassium 409mg | 12% |
| Total Carbs 9.46g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 5.45g | 4% |
| Protein 16.27g | 26% |
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