Grilled loin of pork with tart cherry sauce

1 boneless pork loin roast (about 4 pounds), fat trimmed Salt
Pepper
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 NutraSweet® Spoonful™

LIGHTLY SPRINKLE ROAST with salt and pepper; place on rack in roasting pan. Insert meat thermometer
so tip is in center of meat. Roast at 325 degrees until thermometer registers 170 degrees, about 2 hours.

HEAT 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, 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 2 to 3 minutes. Remove from heat; cool 2
to 3 minutes. Stir in NutraSweet® Spoonful™. Slice port and arrange on platter; serve with Cherry Sauce.

NOTE: Tart Cherry Sauce is also excellent served with venison or other game

Serving size: 1/12
recipe (approx. 4
oz. meat),
315 calories,
33 g protein,
9 g carbohydrate,
16 g total fat,
5 g saturated fat,
90 mg cholesterol,
<1 g fiber,
99 mg sodium.