Spicy Pork Tenderloin with Lime Mayonaise

SPICY PORK TENDERLOIN WITH LIME MAYONNAISE
Mary Gregores brought these to the Oregon vs. Auburn game…delicious

1 tbsp. minced garlic
2 tsp. paprika
1 tsp. salt
1 tsp. oregano
1 tsp. cumin
1/2 tsp. red pepper
1/2 tsp. black pepper
2 pork tenderloins (1 1/2 lbs. total)
2 loaves French bread, sliced thin
1 c. mayonnaise
Cilantro leaves
2 tbsp. lime juice (fresh)
Combine first 6 ingredients. Rub over pork. Wrap andrefrigerate overnight.
Thirty minutes before roasting,remove from refrigerator.
Unwrap and roast 25 minutes oruntil 160 degrees.
Cool. (Can be made and refrigerated up to3 days.)
Slice thin and serve on French bread with 1/2teaspoon dollop of lime mayonnaise and cilantro leaf.
Lime Mayonnaise: Combine mayonnaise and lime juice.

Coconut Cranberry

Coconut Cranberry Chews
from Kristine Edens
Makes 6 dozen
An incredible cookie that I first had at the traditional Memorial Day gathering at Canon Beach with Kelly’s friends in 2009.
1 ½ cup of butter
2 cups of sugar
1 T orange zest
2 t vanilla
…beat until smooth
3 ¼ cup of flour
1 t of baking powder
½ t salt
…mix separately and add to butter mixture on low for 5 minutes
1 ½ cup of dried cranberries
1 ½ cup of sweetened dried coconut
…stir in
shape dough into 1” balls and place two inches apart on non-stick baking sheets, bake at 350 degrees for 8 - 10 minutes…cool for five minutes on sheets or cookies will crumble