Pork tenderloin
4 tbsp. sherry
4 tbsp. soy sauce
4 tbsp. orange juice
2 tbsp. ketchup
1/4 lb. butter
1 huge onion
1 c. uncooked brown rice
1 c. uncooked white rice
2 cans beef consomme
1/2 lb. sharp cheese, shredded
2 cans sm. mushrooms (with liquid)
1 c. brown toasted almonds

Mix sherry, soy sauce, orange juice and ketchup. Pour over tenderloin and marinade overnight. Bake 1 hour at 350 degrees. (Extra marinade can be saved and served warm on side with meal.)

Saute chopped onion in butter. Add rice and simmer for 5 minutes, then pour rice into 9 x 13 inch baking dish. Add consomme, cheese and mushrooms; mix together. Bake for 1 hour at 325 degrees.

Arrange pork tenderloin on edges of large serving platter and heap rice in middle. Sprinkle almonds on top and serve.