Title: Pork with Dried Cranberry Sauce
Categories: Meat
Yield: 1 Servings

1 1/2	lb	Pork tenderloin, cut into 1 inch slices
2	tb	Soy sauce
2	tb	Drambuie

SAUCE 1/2 cup dried cranberries (or 1 cup fresh) 1/2 cup hot water 4 tbsp drambuie, divided 2 tbsp sugar 3 tbsp water 2-1/4 cups beef broth 1-1/2 tbsp red wine vinegar 1/2 tsp crushed black peppercorns 4 cloves, or 1/4 tsp ground cloves 1 bay leaf 1 tsp cornstarch dissolved in 1 tsp drambuie 2 tbsp vegetable oil

In shallow dish, put pork fillets, soy sauce and drambuie. let marinate for 1 hour. In small bowl, put dried cranberries, hot water and 1 tbsp drambuie. Set aside for 30 minutes. If using fresh cranberries, omit this step. Prepare sauce in medium sized saucepan. heat suage and wate about 5 minutes. Add beef broth, 3 tbsp drambuie, vinegar, peppercorns, cloves and bay leaf. Cook over low heat and reduce until 1 cup. Strain to remove peppercorns, cloves and bay leaf. Return to liquid saucepan. Drain dried cranberries and add to sauce (or add fresh cranberries to sauce). Heat gently and add dissolved cornstarch. Let thicken slightly. Meanwhile, in large non stick skillet, put vegetable oil. Remove pork from marinade and pat dry. cook pork fillets in hot pan, 3-4 minutes per side until tender. Put 2 filets on each plate and cover with dried cranberry sauce. Serve with rice.

Origin: Journal American Shared by: Sharon Stevens

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