Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

4 lb boneless pork loin roast
-fat trimm,ed
1 salt
1 pepper
1 c dry red wine
1/2 c orange juice
3 T shallots (or onions),Chopped
1 clove garlic,minced
1/4 t ginger root,Minced
1/8 t allspice,Ground
1/8 t pepper
3 T cornstarch
1/3 c cold water
1 lb fresh (or cherries),Frozen
1/4 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.

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