Choose the world famous Wisconsin Door County tart cherries to make this sauce that goes great with pork, chicken, or duck.
1-1/2 pounds pork tenderloin or loin roast seasoned salt and pepper 1/2 cup dry red wine or pomegranate juice 1/2 cup orange juice 1/4 cup chopped shallots 1/4 cup Splenda or sugar 2 tablespoons balsamic vinegar 1/4 teaspoon ground ginger 1/8 teaspoon allspice dash black pepper 2 tablespoons cornstarch 2 tablespoons water 1 cup fresh or frozen tart cherries ? prefer Door County cherries!
Remove white thin skin and fat from pork tenderloin. Sprinkle with seasoned salt and pepper. Set aside.
In a small sauce pan or skillet, combine wine, orange juice, and shallots. Bring to a boil and simmer for 5 minutes or until shallots are tender. Add Splenda or sugar, vinegar, ginger, allspice, and pepper. Mix cornstarch and water in a small glass. Add to wine mixture. Bring to a rolling boil while stirring constantly. Boil gently for 1 minute or until mixture thickens. Add cherries and heat through. Set aside and re-warm before serving with the pork. If mixture becomes too thick, add extra orange juice or wine to thin to desired consistency.
Heat grill to medium-hot and grease the grates. Grill pork until brown on the outside and cooked until just slightly pink in the center. Remove from grill and let set 10 - 15 minutes before cutting into thin slices. Serve with cherry sauce.
Nutritional Information per serving:
Calories: 355 Fat, gm.: 8 Protein, gm.: 53 Carbs, gm.: 15 Cholesterol, mg.: 110 Fiber, gm.: 0.6