Grilled Loin Of Pork With Tart Cherry Sauce Recipe

 
Yield: 12 Servings
 
      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.

Grilled Mahi With Arugula
 
      Yield: 4 Servings
 
      4    6 oz. mahi mahi steaks
      2 t  olive oil
      1 sm purple onion,thinly sliced
      2    garlic cloves
      1    salt
      1    pepper,Freshly Ground
      2 lg tomatoes - peeled,seeded &
           -chopped
      1    handful arugula*,Chopped
           --(fresh)

*(watercress can be substituted)

Pat steaks dry, brush with 1 tsp. olive oil, and grill over medium hot
coals. Use remaining 1 tsp. of olive oil to coat the bottom of a
skillet. Saut onion and garlic with salt and pepper until onion is
translucent and garlic has begun to color. Add tomatoes; cook until
they begin to glisten. Add arugula, tossing to blend. Adjust salt and
pepper, serve over grilled fish.

Grilled Maple Pork Chops
 
      Yield: 1 Servings
 
    1/4 c  butter
      1 c  maple syrup
      1    egg
      1 c  flour
    1/4 t  salt
      1 t  vanilla
    1/4 c  chopped nuts,(walnuts)

Recipe by: Wisconsin Maple Producers Council - Aniwa, WI. 54408
Cream
butter and maple syrup. Add flour, egg baking powder, salt and
vanilla. Mix and stir in walnuts. Spread in 9-inch cake pan. Bake at
350 F for 25 minutes. Cool. Cut into squares.