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| 2 pork tenderloins (12-14 oz. each, trimmed of fat and silvery membrane) | Escabeche paste (continued): |
| Escabeche paste: | 1/2 tsp. ground cloves |
| 4 cloves garlic, pressed | 1/2 tsp. ground cumin |
| 1 Tbl. orange juice | 1/2 tsp. ground coriander |
| 1 Tbl. white wine vinegar | 1 1/4 tsp ground black pepper |
| 1 tsp. dry oregano | 1/8 tsp ground cayenne |
| 3/4 tsp. ground cinnamon | 4 oranges (about 3 lbs., total), peeled (if desired) and sliced crosswise |
| 1/2 tsp. ground allspice |
Prepare Escabeche paste by mixing all ingredients. Spread evenly over pork tenderloins. (This may be done up to one day ahead of time. Refrigerate, of course.) Preheat oven to 450 F. Place tenderloins side by side, on a rack in a 9- by 13-inch baking pan. Roast at 450 F until meat thermometer inserted in thickest part of meat registers 155 F (20 to 30 minutes). After 15 minutes, check temperature every 5 minutes. When meat is done, cover it loosely and let stand for 10 minutes. To serve, thinly slice meat across the grain; transfer to a platter. Surround meat with orange slices Serves 5-6. Serve with a medium bodied red such as a Chianti or a Rioja.
Wine Marinated Mushrooms
| 1 lb. small fresh mushrooms | 1 tsp. horseradish |
| 1/4 C chopped pimento | 1 tsp. garlic salt |
| 3/4 C oil | 1/2 tsp. pepper |
| 1/2 C dry red wine | 2 tsp. lemon juice |
| 1/4 C red wine vinegar | 1 tsp. oregano |
Wipe the mushrooms clean. If large, cut in halves or quarters. Place in bowl. Put remaining ingredients in a jar and shake well. Pour over mushrooms and mix well. Cover and leave at room temperature for 30 minutes, then refrigerate at least 6 hours, preferably overnight. Serve plain, with toothpicks, or on a bed of lettuce with sliced tomato and freshly chopped herbs.
Italian Garnish (Sauce)
(Serve over pork chops, veal chops or
chicken breasts)
| 1 Tbl. butter/margarine | salt and pepper to taste |
| 2 shallots, minced | 1 ripe tomato |
| 2 garlic cloves, minced | 1/2 C dry white wine |
| 1/4 lb. mushrooms, chopped | 2 slices boiled ham |
Sauté shallots, garlic and mushrooms in butter. Sprinkle with salt and pepper. Cover and simmer. Chop tomato coarsely. Add it and the white wine to the sauce. Cover and simmer 5 minutes. Cut ham slices into 1/4" squares and put aside. At serving time, reheat the sauce and add the ham. Simmer for 2 minutes. Spoon liberally over the meat.
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