0 recipes from contoocook and beyond


l cup Sherry
l cup fresh orange juice
l/2 cup fresh lemon juice
l/2 cup olive oil
2 tsp. grated lemon peel
2 tsp. dried marjoram, crumbled
l tsp. cumin seed
l tsp. ground ginger
2 bay leaves
2 boneless pork tenderloins (3 to 3-l/2 lbs. total)
2 tbsps. red current jelly
l to 2 tsp. Dijon mustard
Combine first 9 ingredients in large dish or plastic bag. Add pork
and mainate 2 to 3 hrs. in refrigerator, turning pork over frequetly
Prehat oven 325. Pat pork dry with paper towels (reserve marinade).
Sprinkle with s&p. Mel butter in Dutch oven or heavy roasting pa
over med. heat. Add pork and brown on all sides, about 20 mins. Add
reserved marinade. Cover and bake, basting often, under thermometer
registers l65 to l70, about l-l/4 hrs. Remove pork from cooking
liquid andcool to room temp. Wrap ightly in foil and refrigerate up
to 2 days. Strain cooking liquid. Transfer to small saucepan and
refrierae. Just before serving, discard fat from surface of cooking
liquid. Bring to simmer over med. heat. Stir in curant jelly and
mustard. Remove from heat. Slice chilled pork and arrange on platter
Pour warm sauce over and serve.
Serves 6 Bon Appetit

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