Pork Loin

1. Remove the silver skin from the tenderloins and then place them in a large plastic bag. Combine all of the marinade ingredients and pour over the pork. Cover and refrigerate for 6 hours, turning the tenderloins 3 to 4 times. Remove from the refrigerator 30 minutes before roasting.
2. Preheat oven to 375 degrees F. Remove the pork from the marinade, scrape off the onions and pat dry. Strain the marinade and reserve for the sauce. Roast the tenderloins for 20 minutes, or until the meat is pale pink when cut into the centre or an instant thermometer reads *140 to 150 degrees F. Allow the meat to rest for 5 minutes. Cut the pork into ½ inch slices. Place the slices down the centre of each dinner plate and spoon sauce around one side and garnish. * I prefer my pork to be more well done. 170 degrees or more.

Dried Cranberry Sauce

3. Melt butter in a small saucepan and add the flour, whisking. Gradually add the marinade. Add the brown sugar, wine and stock, whisking until the mixture is smooth. Add the vinegar, cranberries, tarragon and salt. Bring to a boil, stirring occasionally and allowing the sauce to thicken, about 15 minutes. Stir in the parsley and simmer the sauce for 1 minute. Serve the sauce hot and garnish with the sprigs of parsley.

Hazelnuts

1. Heat oven to 375 degrees F. Put the hazelnuts on a baking sheet and place in hot oven. At intervals shake the pan to move the nuts around.. Hazelnuts should be lightly browned with their skins dark brown. Pour onto a tea towel, put another towel on top and then roll firmly with your hand to remove the skins. The skins will not totally come off.. Put ½ cup whole nuts into a food processor and grind finely. You will end up with ¼ cup ground nuts.
2. Preheat the oven to 300 degrees.

Pavlova

3. Beat the egg whites until they are stiff with an electric mixer. Slowly beat in the *sugar with the mixer at medium-high speed. Turn the mixer to low, and add vinegar, vanilla and cornstarch . Fold in the ¼ cup ground hazelnuts.
4. On a baking sheet lined with parchment, pile the egg white mixture into a 6-inch circle, smoothing the top and sides as evenly as possible. DO NOT FLATTEN as it will naturally do so as it cooks. **Cook for 45 minutes, turn off the oven, about 2 hours or overnight. Carefully slide onto a serving plate
5. I add sugar a spoonful at a time
6. ** My oven does not hold the heat, so I turn down my oven to 200 degrees F for an extra hour.

Topping

For the topping, whip the cream with the powdered sugar and vanilla. Spread the top of the Pavlova with half the cream and put the rest in a piping bag and decorate with piped rosettes. Decorate with the raspberries and 1 cup whole hazelnuts. Decorate as close to serving as possible. The Pavlova will become chewy if refrigerated for longer than 3 hours