Name: Cranberry Marinade for Pork
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

Most Christians believe that men are indeed the method of Jesus, but precious few are willing to invest their lives by putting all their eggs in one basket. Believing this people-orientated philosophy and practicing it are entirely different matters. A large problem in Christendom is that we don't want to take the risk or the time to invest in the lives of people, even though this was a fundamental part of Jesus' ministry. We fear, that the basket is really a trap to ensnare us.

Bill Hull

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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