• 3 tablespoons olive oil
• Flour for coating
• Salt and pepper
• 1 (11/2 lb) boned and rolled pork loin roast
• 1 small Spanish onion, sliced
• 2-½ cups apple juice
• 1 cup orange juice
• Pinch of ground cinnamon
• Pinch of sugar, if desired
• ½ cup marmalade with lots of orange peel
• ½ cup gold raisins
• ½ cup dark raisins
• 1 cup stuffed green olives (drain and rinse)
• 1 teaspoon cinnamon
• Thin orange slice, herb sprigs and toasted slivered almonds, to garnish

In a heavy large pan, heat oil. Put flour on a plate and season with salt and pepper. Roll pork in seasoned flour to coat evenly and lightly. Add to pan and brown evenly, about 10 minutes. Remove and keep warm. Stir onion into pan and cook over low heat about 20 minutes, stirring occasionally, until very soft and lightly browned. Stir in cider, orange juice and cinnamon. Bring to a boil, reduce heat and simmer 2-3 minutes.

Return pork to pan, turn it in sauce, cover and simmer about 45 minutes or until pork is tender and juices run clear when tested with the tip of a knife. Transfer pork to a serving dish and boil sauce, if necessary to thicken lightly. Taste for seasoning and add a pinch sugar, if necessary

Combine marmalade, raisins, olives and cinnamon, add to sauce in final 15 minutes of cooking pork.

Pour sauce over pork and garnish with orange slices and slivered almonds

Makes 4 servings

MUSHROOM AND MORE SOUP

• 3 cups brown mushrooms (Crimini or other) finely sliced
• 2 Spanish onions finely chopped
• 1 cup celery finely chopped
• ½ cup carrots finely chopped
• 3 cans commercial Cream of Mushroom
• 5 can commercial chicken broth
• 2 Tablespoons peanut oil (or butter)
• 1 Tablespoon Colman's Hot English Mustard
• ½ teaspoon each coriander, summer savory

Saute onion in peanut oil for 7 minutes. Add carrots and continue to sauté 5 minutes more. Add celery and continue to sauté 5 minutes more. Remove mixture from pan. Set aside.

In the original pan, sauté mushrooms until they release their liquid. Add onion, carrot, and celery mixture to mushrooms, stir to combine. Add two cans chicken broth, mustard and spices. Cook for 5 minutes. In a separate bowl, whisk until smooth the remaining chicken broth and canned Cream of Mushroom until smooth. Add this to the heated mixture and whisk to combine thoroughly. Heat to desired warmth. Correct seasoning as desired. Serve hot or cold

If a smoother texture appeals, run 2/3 of the soup through highest setting of blender, then combine with remaining 1/3.