Grilled Loin of Pork with Tart Cherry Sauce
Yield
12 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
pork loin roast
boneless |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | cup |
red wine
dry |
*
|
| ½ | cup |
orange juice
|
|
| 3 | tablespoons |
shallots
chopped |
|
| 1 | clove |
garlic
minced |
|
| ¼ | teaspoon |
ginger root
minced |
|
| ⅛ | teaspoon |
allspice
ground |
|
| ⅛ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
cornstarch
|
|
| ⅓ | cup |
water
cold |
|
| 1 | pound |
cherries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
pork loin roast
boneless |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 237 | ml |
red wine
dry |
*
|
| 118 | ml |
orange juice
|
|
| 45 | ml |
shallots
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1.3 | ml |
ginger root
minced |
|
| 0.6 | ml |
allspice
ground |
|
| 0.6 | ml |
black pepper
|
|
| 45 | ml |
cornstarch
|
|
| 79 | ml |
water
cold |
|
| 453.6 | g |
cherries
|
|
Directions
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 325℉ (160℃) until thermometer registers 170 degrees F, about 2 hours.
Heat the wine, orange juice, shallots, garlic, ginger root, allspice and ⅛ 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.
