Pork Loin with Cherry Sauce
2 pieces pork loin for barbecuing or grilling
250g fresh cherries, pitted
2 Tbsp sugar
1 Tbsp lemon juice
1 cup red wine (e.g. shiraz)
1/4 tsp cinnamon
2 tsp arrowroot, mixed with a little water
Put cherries, sugar, lemon juice, wine, cloves and cinnamon into a saucepan.
Bring to the boil. Cover and simmer 5 min.
Add arrowroot to the cherry mixture while stirring.
Bring to the boil and simmer 2 min.
Grill pork loin on a barbecue until cooked through.
Serve grilled pork loin with warm cherry sauce.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
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