grilled sage pork tenderloin with cranberry-apple relish

prep time:  tbd
cook time:  7 minutes
servings:  4

ingredients:
3 tablespoons plus 1/4 cup apple jelly
2 tablespoons plus 1 teaspoon coarse grainy mustard
2 tablespoons chopped fresh sage
cayenne pepper
2 pork tenderloins - cut crosswise into 1 1/2-inch pieces
salt
pepper
1/2 cup dried cranberries
1/2 teaspoon cider vinegar
1 large granny smith apple - cored and diced

steps:
1.  combine 3 tablespoons jelly, 2 tablespoons mustard, sage and 1/4 teaspoon cayenne pepper in medium bowl.  season pork with salt and pepper to taste and toss in bowl with jelly-mustard mixture.

2.  combine cranberries, remaining 1/4 cup jelly and vinegar in medium bowl.  cover with plastic, poke holes in plastic and microwave on high power until cranberries are plump, about 1 minutes.  stir in apple, remaining 1 teaspoon mustard and 1/8 teaspoon cayenne and season with salt.

3.  grill pork over high heat until golden brown on exterior and slightly pink in center, about 3 1/2 minutes per side.  transfer pork to serving platter.  serve with cranberry-apple relish.

- cook's country , august/september 2006

whitefish salad

prep time/cook time:  30 minutes
servings:  2 - 4

ingredients:
2 fillets of any whitefish (halibut, cod, sea bass, hake, durade, etc.)
1/4 cup almonds
2 shallots - peeled and diced
2 teaspoons salt
1 tablespoon olive oil
almond or rice milk
1/4 cup dried cranberries (unsweetened)
2 handfuls lettuce - shredded
feta

steps:
1.  steam or broil the fish until cooked through, about 10 minutes depending on heat source.

2.  discard the skin and mash the fish in a bowl with almonds, shallots, salt, olive oil and cranberries

3.  add enough almond or rice milk to give it a chicken salad consistency.

4.  mix with lettuce and top with feta.

- goop, january 2011