Grilled Loin of Pork with Tart Cherry Sauce

• 4 pounds pork loin roast boneless
• 1 x salt
• 1 x black pepper
• 1 cup red wine dry
• 1/2 cup orange juice
• 3 tablespoons shallots chopped
• 1 clove garlic minced
• 1/4 teaspoon ginger root minced
• 18 teaspoon allspice ground
• 18 teaspoon black pepper
• 3 tablespoons cornstarch
• 13 cup water cold
• 1 pound cherries

1. Lightly sprinkle the roast with salt and pepper; place on rack in roasting pan.
2. Insert meat thermometer so tip is in center of meat.
3. Roast at 325F (160C) until thermometer registers 170 degrees F, about 2 hours.
4. Heat the wine, orange juice, shallots, garlic, ginger root, allspice and 18 teaspoon pepper to boiling in medium saucepan; reduce heat to low and simmer, covered, for 10 minutes.
5. Heat to boiling once more.
6. Mix cornstarch and cold water; stir into boiling mixture.
7. Boil, stirring constantly, until thickened.
8. Stir in cherries; cook over low heat for 2 to 3 minutes.
9. Remove from heat; cool for 2 to 3 minutes.

pork loin, salt, black pepper, red wine, orange juice, shallots, garlic, ginger root, ground, black pepper, cornstarch, water cold, cherries

Taken from recipeland.com/recipe/v/grilled-loin-of-pork-tart-cherr-40959 (may not work)