| 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" <[email protected]> on Nov 22, 1997
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