Janine's Bourbon Currant Marinated Pork Loin

• 13 cup walnuts, chopped
• 1 cup Bourbon
• 1 large onion, cut into wedges
• 1 tart apple, cored, peeled
• 6 ounces red currant jelly
• 2 large carrots
• 2 celery ribs
• 2 tablespoons orange marmalade
• 12 cup wild mushroom
• 14 cup prune juice
• 12 lemon, zest of, only
• 5 garlic cloves, peeled
• 4 lbs pork tenderloin

1. In a large pot place all ingredients, except pork.
2. Boil and simmer.
3. If marinade thickens during boiling, add water as needed.
4. Let marinade cool and place pork in the cool marinade.
5. Marinate in refrgerator overnight, up to 2 days.
6. When ready to cook, remove pork and salt and pepper the meat to taste.
7. Set the meat aside.
8. Pour the remaining marinade into a blender to puree.
9. If too thick, add red wine.
10. Put marinade back in pot and heat to a boil since it has the raw pork juices in it.
11. Once it has reached boiling, simmer until ready to use as a sauce over the pork.
12. Meanwhile, Grill the pork until done on the BBQ.
13. Slice the meat, spoon the sauce on top and serve.

walnuts, bourbon, onion, apple, currant jelly, carrots, celery, orange marmalade, wild mushroom, prune juice, lemon, garlic, pork tenderloin

Taken from www.food.com/recipe/janines-bourbon-currant-marinated-pork-loin-117195 (may not work)