Cranberry Marinade For Pork

Recipe Ingredients

6 oz	170g	Fresh or frozen cranberries
1/2 cup	118ml	Water
1 1/2 teaspoons	7.5ml	Grated orange peel
3 tablespoons	45ml	Red wine vinegar
2 tablespoons	30ml	Finely-chopped shallots
1/2 cup	80g / 2.8oz	Packed golden-brown sugar
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Cracked black peppercorns
1/4 cup	59ml	Vegetable oil
1 1/4 lbs	567g / 20oz	Pork tenderloins - (2 at 10 oz ea)

Recipe 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 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. Transfer pork to work surface; let stand 5 minutes. Cut pork into 1-inch thick slices. Arrange on platter and serve.

This recipe yields 4 servings

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6337 broadcast 02-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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