Pork Tenderloin with a Port wine and Peach Marinade
 
1   23lb pork tenderloin
1   12 oz can sliced peaches
1 cup  port wine
  salt and pepper for seasoning
  flour for thickening
 
combine peaches, syrup, and wine in mixing bowl whisk together. 
season pork with salt and pepper & marinate tenderloin for 24 hours 
in a roasting pan roast tenderloin at 350 degrees 1hr or until done 
reserve marinade 
while roasting in a sauté pan reduce marinade by 1/3 or until 
thickened. use flour as necessary 
 
www.cookingandbaking.com 
 
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(ID: 5413) Mirror: rec.food.recipes: Sat, Oct 30, 2004


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