"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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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