PORK: Cranberries and orange juice seem to go well with pork to make for an appetizing meal.

PORK WITH CRANBERRIES AND ORANGE:

4 lb. boneless pork                          

3 tsp. dried rosemary

3 tbsp. fresh-grated orange peel                      

juice from 2 oranges

½ lb. fresh cranberries                                    

3 tbsp. brown sugar, or to taste

salt and pepper                                               

½ cup olive oil

 cooking oil

Cut pork into ¼-inch slices. Dip slices in olive oil; then season with salt and pepper. Spread rosemary on a plate. Dip each piece of pork into rosemary to coat. Set aside.

In a non-stick saucepan over medium-high heat, combine cranberries with sugar, orange juice and 2 tbsp. of the orange peel and bring mixture to a boil. Cook until thick; and taste for sweetness. Transfer to a bowl and keep warm.

Rinse and dry pan and add cooking oil to heat over medium high heat until very hot. Fry pork slices in batches for 1-2 minutes on each side, or just until no longer pink, but do not overcook. Transfer cooked pork to a heated platter, arranging pieces to overlap decoratively. Keep warm while cooking the rest.

Spoon cranberry sauce down the center of the meat and sprinkle remaining orange peel over the top to serve