Title: Cranberry marinade for pork
 Categories: Toohot
      Yield: 4 Servings
 
      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    10ounce pork tenderloins
           Salt and freshly ground
           Pepper
 
  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 (mediumhigh 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 1inchthick slices. Arrange on platter and serve.
  
  Yield: 4 servings