===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-14-94 (12:20)             Number: 357
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Cold Pork Tenderloin           Conf: (37) Home Cooki
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          Cold Pork Tenderloin

          1 c. sherry                        2 bay leaves
          1 c. orange juice                  1/2 t. salt
          1/2 c. lemon juice                 1/4 t. pepper
          1/2 c. olive oil                   1/4 c. butter
          2 t. lemon peel, grated            2 T. currant jelly
          2 t. marjoram                      2 t. Dijon mustard
          1 t. cumin                         2 pork tenderloins
          1 t. ginger

          Place first nine ingredients in a blender, blend unil
          frothy.  Place tenderloins in a zip lock baggie and pour
          in the marinade.  Marinate overnight, turning frequently.
          The following day, melt butter in a roasting pan and brown
          tenderloins on both sides.  Sprinkle with the salt and
          pepper.  Cover with marinade and bake at 325 degrees for 1
          1/2 hours.  Remove from oven and bring to room
          temperature.  Slice thinly and overlap on a large
          platter.  Strain the marinade and place in a pan on low
          heat.  Whisk in the jelly and mustard.  Pour over
          tenderloin.  Serve at room temperature or chilled.

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