Jennifer Slattery's Orange Cranberry Pork Loin

Jennifer Slattery writes soul-stirring fiction for New Hope Publishers and devotions for Internet CafĂ© Devotions, the group blog, Faith-filled Friends, and her personal blog. She also does content editing for Lighthouse Publishing of the Carolinas’ Firefly imprint, and loves working with authors who are serious about pursuing their calling. When not writing, reading, or editing, Jennifer loves going on mall dates with her adult daughter and coffee dates with her hilariously fun husband. Visit with Jennifer online at

Jennifer's Latest Book Release: Breaking Free
Sometimes it takes losing everything to grab hold of what really matters. 

Women’s ministry leader and Seattle housewife, Alice Goddard, and her successful graphic-designer husband appear to have it all together. Until their credit and debit cards are denied, launching Alice into an investigation that only leads to the discovery of secrets. Meanwhile, her husband is trapped in a downward spiral of lies, shame, and self-destruction. Can they break free from their deception and turn to the only One who can save them? And will it be in time to save their marriage? Buy the book 

Jennifer's Recipe for Orange Cranberry Pork Loin

1 ½ pounds pork tenderloin
1 to 1 ½  pounds baby carrots
6-9 baby red potatoes
¼ cup apricot preserves
¼ cup frozen orange juice concentrate
¼ cup dried cranberries
¼ cup white cooking wine
¼ cup olive oil
2 cloves minced garlic
1 teaspoon salt
1 teaspoon pepper

Mix the preserves, orange juice concentrate, white wine, dried cranberries, garlic, salt and pepper in a bowl. (If your preserves won’t mix easily, place your bowl of ingredients in the microwave on high for 45 seconds to one minute.) Marinade your pork for 1 hour. (I like to cut the fat off the bottom of the pork.)

Preheat oven to 400 degrees. Place the pork in a 13X9 baking dish, arranging the potatoes and carrots around it (so they surround every side of the pork.) Pour the marinade over the pork, potatoes, and carrots evenly, then gently toss to coat.

Cover baking dish with tinfoil and bake at 400 degrees for 25 minutes. Take out and baste, lower the heat to 375 degrees, and bake for an additional 45 minutes. Then take it out again, baste again, and remove the foil. Bake for an additional 20-25 minutes or until the meat browns. Serves 2-3.

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