Pork Tenderloin with Cranberry Wine Sauce

Most Tuesdays will be my night for trying new recipes. Well, I say that. Soccer practice is during dinner on Tuesdays. Hmm. Might have to change it to another night.

This week I opened my new Green Cookin' in the Kitchen and found a friend's Pork Tenderloin with Cranberry Wine Sauce. It was really good. JD and I are not really into cranberry sauce, but I gave it a try anyway. It was good, but the marinade alone was tasty.

Pork Marinade:

1 1/4 cups Soy sauce

1 cup Brown Sugar
3 cloves Garlic (can use minced in a jar)
1 TBSP fresh ginger, minced or 1 tsp ground ginger
1/2 tsp Black Pepper
1.5-2 lbs Pork Tenderloin

Pork Marinade: In a large bowl, mix all of the ingredients together. Add the pork and marinate overnight. I tweaked the cooking instructions. When ready to cook - place pork in a roasting pan with a bit of marinade mixed with water until pork is half covered with liquid. Bake at 200° covered for 6 hours. (I think that's about right. I cook my roasts "low and slow." I did use my meat thermometer to make sure it was done.)

Cranberry Wine Sauce:
3 TBSP Butter
1 can whole cranberry sauce
small onion (chopped)
1 cube Chicken bouillon
½ cup Burgundy wine (I use cooking wine)
½ cup sugar

Melt butter; add onion and sauté until tender - add cranberries, bouillon , sugar and wine - cook slowly and stir until smooth for about 15 -20 minutes. Slice tenderloin and serve some cranberry sauce over pork at serving time.