Grilled Loin Of Pork With Tart Cherry Sauce Recipe

4 lb Boneless pork loin roast,

-fat trimmed Salt Pepper 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

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.