Categories: Pork, Ceideburg 2 
      Yield: 12 servings 
  
      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 
           -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, 1/2 fruit 
   
  From "The NutriSweet Spoonful Recipe Collection", 1992. 
   
  Posted by Stephen Ceideberg; October 27 1993.