"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Pork Marinade Recipe

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This recipe for Cranberry Pork Marinade, by , is from Spearmans Fine Foods, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tony Seay
Added: Monday, October 19, 2009


6 oz Fresh or frozen cranberries
1/2 c Water
1 1/2 tsp Grated orange peel
3 T Red wine vinegar
2 T Finely chopped shallots
1/2 c Brown sugar
2 tsp Salt
1/2 tsp Cracked black peppercorns
1/4 c Vegetable oil
2 10 oz pork tenderloins
Salt and freshly ground

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 or Ziploc bag. 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 160 degrees F. Transfer pork platter cover with albumin foil and let rest for 5 minutes.




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