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Grilled Loin of Pork with Tart Cherry Sauce recipe

Tart cherries in a red wine sauce are theperfect complement to roast pork, while they give a dinnertimefavorite new taste appeal.

Recipe: Grilled Loin of Porkwith Tart Cherry Sauce

1 boneless pork loin roast (about 4 pounds),fat trimmed
1 cup dry red wine
1/2 cup orange juice
3 tablespoons chopped shallots or onions
1 clove garlic, minced
1/4 teaspoon minced ginger root
1/8 teaspoon ground allspice
1/8 teaspoon pepper
3 tablespoons cornstarch
1/3 cup cold water
1 pound fresh or frozen cherries
1/4 to 1/3 cup Equal® Spoonful™

  • Lightly sprinkle roast with salt and pepper;place on rack in roasting pan. Insert meat thermometer so tipis in center of meat. Roast at 325°F (160°C) until thermometerregisters 170°F (80°C), about 2 hours.
  • Heat wine, orange juice, shallots, garlic,ginger root, allspice and 1/8 teaspoon pepper to boiling in mediumsaucepan; reduce heat to low and simmer, covered, 10 minutes.
  • Heat to boiling once more. Mix cornstarchand cold water; stir into boiling mixture. Boil, stirring constantly,until thickened. Stir in cherries; cook over low heat 2 to 3minutes. Remove from heat; cool 2 to 3 minutes. Stir in Equal®Spoonful™ Slice pork and arrange on platter; serve withCherry Sauce.

    Makes 12 servings.

    Note: Tart Cherry Sauce is also excellentserved with venison or other game.

    Nutrition Information Per Serving: ServingSize: 1/12 recipe (approximately 4 ounces of 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.

    Food Exchanges: 4 Lean Meat, 1 Fat, 1/2Fruit.

    Recipe provided courtesy of Merisant Corporation® and the NutraSweet Company, makers of Equal®.

    Clickfor more information on the artificial sweetner Aspartame.

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  • Comments



    Read these easy to follow recipe instructions and enjoy Maple Wood Roasted Pork Tenderloin with Apples and Tart Cherries today! Made a mistake?


    Roast 15 minutes. Remove foil. Roast 15 minutes longer or until pork is cooked to desired doneness. Let stand 5 minutes before slicing. Serve with glazed frui

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