Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        boneless pork loin roast
                        - fat trimmed
                        salt
                        pepper
   1      cup           dry red wine
     1/2  cup           orange juice
   3      tablespoons   chopped shallots or onions
   1      clove         garlic -- minced
     1/4  teaspoon      minced ginger root
     1/8  teaspoon      ground allspice
     1/8  teaspoon      pepper
   3      tablespoons   cornstarch
     1/3  cup           cold water
   1      pound         fresh or frozen cherries
     1/4  cup           Nutrasweet -- up to 1/3
                        - spoonful

Preparation:

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.