The word of the Father by whom all time was created was made flesh and born in time for us. He without whose divine permission no day completes its course, wished to have one of those days for His human birth. In the bosom of His Father He existed before all the cycles of the ages. Born of an earthly mother, He entered on the course of the years on that very day. The maker of man became man that He ruler of the stars might be nourished at the breast, that He the bread might be hungry, that He the fountain might thirst, that He the light might sleep, that He the way might be wearied in the journey, that He the truth might be accused by false witnesses, that He the judge of the living and the dead might be brought to trial by a mortal judge, that He justice itself might be condemned by the unjust, that He discipline personified might be scourged with a whip, that He the foundation might be suspended on a cross, that He courage incarnate might be weak, and He security itself might be wounded, and He life itself might die.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats			1	Servings

INGREDIENTS

6	oz	Fresh or frozen cranberries
1/2	c	Water
1 1/2	ts	Grated orange peel
3	tb	Red wine vinegar
2	tb	Finely chopped shallots
1/2	c	Packed golden brown sugar
2	ts	Salt
1/2	ts	Cracked black peppercorns
1/4	c	Vegetable oil
2		10-Ounce pork tenderloins
		Salt and freshly ground pepper

INSTRUCTIONS

Combine cranberries, water and orange peel in heavy medium saucepan. Bring
to boil. Reduce heat and simmer until cranberries burst, stirring
occasionally, about 10 minutes. Strain out cranberries and peel and
transfer to processor. Puree until smooth. Add vinegar, shallots, sugar,
salt and peppercorns and blend well. Gradually whisk in vegetable oil. Cool
completely.
Pour marinade into large glass baking dish. Add tenderloins; turn to coat.
Cover and refrigerate at least 8 hours or overnight, turning occasionally.
Preheat oven to 450 degrees F or prepare barbecue (medium high heat).
Remove pork from marinade; discard marinade. Roast or grill pork until
thermometer inserted into thickest part of tenderloin registers 150 degrees
F. Transfer pork to work surface; let stand 5 minutes. Cut pork into 1 inch
thick slices. Arrange on platter and serve.
Yield: 4 servings
Recipe by: Two Hot Tamales
Posted to recipelu-digest Volume 01 Number 287 by "Diane Geary"
<diane@keyway.net> on Nov 22, 1997

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