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  1. 4 lb Boneless pork loin roast,

  2. -fat trimmed Salt Pepper 1 c Dry red wine

  3. 1/2 c Orange juice

  4. 3 tb Chopped shallots or onions

  5. 1 Clove garlic, minced

  6. 1/4 ts Minced ginger root

  7. 1/8 ts Ground allspice

  8. 1/8 ts Pepper

  9. 3 tb Cornstarch

  10. 1/3 c Cold water

  11. 1 lb Fresh or frozen cherries

  12. 1/4 To 1/3 cup NutraSweet

  13. 325F until thermometer registers

  14. 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

  15. 12 servings. NUTRITIONAL INFORMATION Serving Size:

  16. 1/12 recipe (approx. 4 oz. meat) Calories..

  17. 1/315 Saturated Fat..

  18. 1/2 g Protein..

  19. 1/3 g Cholesterol...

  20. 90 mg Carbohydrates...

  21. 9 g Fiber...<

  22. 1 g Total Fat...

  23. 16 g Sodium... 99 mg DIABETIC FOOD EXCHANGE:

  24. 4 lean meat,

  25. 1 fat,

  26. 1/2 fruit From "The NutriSweet Spoonful Recipe Collection",

  27. 1992. Posted by Stephen Ceideberg; October

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