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Ingredientes
- 6 ounce Fresh or possibly frzn cranberries
- 1/2 c. Water
- 1 1/2 tsp Grated orange peel
- 3 Tbsp. Red wine vinegar
- 2 Tbsp. Finely-minced shallots
- 1/2 c. Packed golden brown-brown sugar
- 2 tsp Salt
- 1/2 tsp Cracked black peppercorns
- 1/4 c. Vegetable oil
- 1 1/4 lb Pork tenderloins - (2 at 10 ounce ea)
Direcciones
- Combine cranberries, water and orange peel in heavy medium saucepan. Bring to boil. Reduce heat and simmer till cranberries burst, stirring occasionally, about 10 min. Strain out cranberries and peel and transfer to processor. Puree till smooth. Add in vinegar, shallots, sugar, salt and peppercorns and blend well. Gradually whisk in vegetable oil. Cold completely.
- Pour marinade into large glass baking dish. Add in tenderloins; turn to coat. Cover and chill at least 8 hrs or possibly overnight, turning occasionally.
- Preheat oven to 450 degrees or possibly prepare barbecue (medium-high heat). Remove pork from marinade; throw away marinade. Roast or possibly grill pork till thermometer inserted into thickest part of tenderloin registers 150 degrees. Transfer pork to work surface; let stand 5 min. Cut pork into 1-inch thick slices. Arrange on platter and serve.
- This recipe yields 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 293 | |
| Calories from Fat 147 | 50% |
| Total Fat 16.62g | 21% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.38g | |
| Cholesterol 88mg | 29% |
| Sodium 1238mg | 52% |
| Potassium 597mg | 17% |
| Total Carbs 6.14g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.72g | 1% |
| Protein 28.53g | 46% |
