Recipe - Grilled Lobster With Warm Corn Chanterelle And Bacon Salad

4 pound Boneless pork loin roast,
fat trimmed
Salt
Pepper
1 cup Dry red wine
One half cup Orange juice
3 tablespoon Chopped shallots or onions
1 Clove garlic, minced
One fourth teaspoon Minced ginger root
1/8 teaspoon Ground allspice
1/8 teaspoon Pepper
3 tablespoon Cornstarch
1/3 cup Cold water
1 pound Fresh or frozen cherries
One fourth To 1/3 cup NutraSweet
Spoonful

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.

NUTRITIONAL INFORMATION

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, One half fruit

From "The NutriSweet Spoonful Recipe Collection", 1992.

Posted by Stephen Ceideberg; October 27 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip