LYNNE TOLLEY - MISS MARY BOBO'S BOARDING HOUSE
1/2 c orange marmalade
2 T soy sauce
1/4 c whiskey
1/4 t dry mustard
1/4 t garlic powder
2 T chopped dried cherries
Combine all ingredients in a small saucepan or in a skillet with meat drippings. Bring to a boil over medium heat. Cook and stir until slightly thickened. Add a little water if it becomes too thick.
Makes about 1 cup.
This is excellent served over pan-fried thin tenderized pork tenderloin. Dredge tenderloins in flour and fry until done. Remove pork from skillet, leaving drippings; add Sweet and Sour Orange Cherry Sauce to skillet, heat and serve over pork tenderloin.
Lynchburg duck hunters also love this sauce, so unless you hunt or know a generous hunter with a full freezer, hunt down a duck in your grocery store!
