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How To make Grilled Loin Of Pork with Tart Cherry Sauce
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.
How To make Grilled Loin Of Pork with Tart Cherry Sauce's Videos
Sweet and Sour Pork Recipe - Sweet and Sour Pork Tenderloin
Learn a Sweet and Sour Pork Tenderloin Recipe! Visit for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Sweet and Sour Pork Tenderloin Recipe!
Spicy & Sweet Glazed Pork Tenderloins
Visit SkylakeRanch.com to see our full range of pomegranate products!
Here are two ways to prepare pork tenderloin. Lets be honest, once you try these recipes you will need to prepare two tenderloins to satisfy the eating frenzy. One is spicy and the other has a sweet glaze. The juice from the pan is to die for! Be prepared to soak it up with a hearty piece of bread.
Full recipe:
serves 6 to 8
Ingredients:
Meat Prep:
2 -1 1/2 pound pork tenderloins
1/2 cup Skylake Ranch Pomegranate Marinade
2 Tablespoons kosher salt
Small tinfoil pan (about 8 by 10 inches)
Cherry Glaze:
1 cup Skylake Ranch Pomegranate Tart Cherry Jelly
3 Tablespoons Brandy
Pepper Glaze:
1 cup Skylake Ranch Pomegranate Pepper Jelly
Directions:
Meat Prep:
Place both pork tenderloins in a resealable bag and cover with the Pomegranate Marinade. Place in refrigerator for 4 hours or overnight.
Heat a grill to 350 degrees. Remove pork from marinade and cover each tenderloin with 1 tablespoon of kosher salt. Sear on grill for 3 minutes on each side. Place in the tinfoil pan and turn down burners by half (or place on cool side of the grill) and cover tightly with foil.
Meanwhile place the Pomegranate Tart Cherry Jelly in a sauce pan and heat on medium high until bubbly. Add the brandy and cook for 2 minutes then remove from heat.
After the pork has cooked for 5 minutes spoon 1/3 rd of the Pomegranate Cherry and Brandy mixture over one tenderloin then spoon 1/3 rd of the Pomegranate Pepper Jelly over the other, cover and repeat this till pork is 145 degrees in the center (about 15 minutes). Remove from grill and let it rest with foil on for about 10 more minutes. Slice and put any remaining jelly sauce on pork then put the drippings from the pan in a gravy boat to drizzle on to your liking.
Recipe and video prepared at Skylake Ranch.
Music attribution:
Carefree by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Pork tenderloin with cherry glaze recipe (12/20/16)
Suri restaurant owner Bunny Pata and chef Anthony Monte cook a tasty pork tenderloin with cherry glaze.
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How To Grill Pork Loin - Plus A Simple Honey Mustard Glaze
Pork Loin is almost foolproof when grilled. All it takes is a little bit of time and a target temperature and you can end up with a juicy, tender Pork Loin that’s ready for a delicious Honey Mustard Glaze.
Rub Ingredients
1 TBSP Kosher Salt
1 TBSP Coarsely Ground Black pepper
1 tsp Smoked Paprika
1 tsp Granulated Garlic
Honey Mustard Glaze Ingredients
½ cup Honey
½ cup Whole Grain Mustard (or your favorite mustard)
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#cooking #grilling #porkloin
Best of the West Blackberry Glazed Pork Loin recipe
Blackberry Glazed Pork Loin recipe prepared by Gary House of the Cooking Everything Outdoors show using Best of The West Natural Oak Lump Charcoal available at
Two Trees Products
P.O. Box 615
Tujunga, CA 91043-0615
Phone (888) 505-WEST (9378)
Fax (818) 353-5578
We carry a complete line of Grilling and BBQ cooking products:
Grilling Sprays - Hickory Flavor, Mesquite Flavor, Grill Magic®
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How to Roast Pork Loin - Boneless Pork Loin Roast
This video will show you how to roast pork loin. I am using a boneless pork loin roast and make a delicious spice rub for it. It is best for the rub to stay on it overnight before cooking the pork roast.
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Recipe for the Pork Loin Rub
6 cloves garlic
zest of one orange (about 1 Tablespoon)
3/4 teaspoon ground ginger
1/4 teaspoon cardamom
1/2 teaspoon cinnamon
2 teaspoons fennel seeds
1/2 teaspoon whole allspice
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne pepper
3/4 teaspoon red chili flakes
1 Tablespoon Kosher Salt (I use about 1 teaspoon of Kosher salt per pound of meat)
3/4 teaspoon black pepper
1 Tablespoon apple cider vinegar
2 Tablespoons Orange Juice
1/4 cup olive oil
1/4 cup honey
For the Tart Cherry Sauce
1 Tablespoon olive oil
1 shallot
1 cup red wine (I used Pinot Noir)
2 Tablespoons balsamic vinegar
1 Tablespoon brown sugar
wedges from one orange with juice
1 cup dried tart cherries
1/4 cup dried apricots
1/2 cup orange juice
1/4 cup pecans
You can also add one Tablespoon of butter at the end of cooking (with the heat off) to give your cherry sauce a little shine.
Marinade overnight and roast at 400°F for 30 minutes fat cap down and then turn over to finish cooking. I also made sweet potato wedges at the same time on the bottom rack of the oven.
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