MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Grilled Loin of Pork with Tart Cherry Sauce
  Categories: Pork, Ceideburg 2
       Yield: 12 servings
       4 lb Boneless pork loin roast,
            -fat trimmed
       1 c  Dry red wine
     1/2 c  Orange juice
       3 tb Chopped shallots or onions
       1    Clove garlic, minced
     1/4 ts Minced ginger root
     1/8 ts Ground allspice
     1/8 ts Pepper
       3 tb Cornstarch
     1/3 c  Cold water
       1 lb Fresh or frozen cherries
     1/4    To 1/3 cup NutraSweet
   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.
   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.