Roast Pork Tenderloin with Cranberry BBQ Sauce

I had one bag of cranberries and some apple cider left from Turkey Day, along with a pork tenderloin. This is what I came up with after much “tweaking”.

I have to admit, this is probably one of the best recipes I have come up with in a long time. My fiance Matt agreed that it was delicious!

Rub

1 - 1 1/4 lb pork tenderloin

1 T ground allspice

2 to 3 t black pepper

1 t salt

2 vegetable oil

Cranberry Marinade

1 T butter

1 small onion, thinly sliced

12 oz pkg fresh cranberries, divided

1 cup habanero jelly

1 cup orange marmalade

1 cup apple cider

1/4 cup packed brown sugar

3 T cider vinegar

1 t ground ginger

1 t curry powder

Cranberry Barbecue Sauce (recipe follows)

In a small bowl combine allspice, pepper, and salt; rub on all sides of tenderloin.

Add butter to a large saucepan. When hot add onion and cook about 5 minutes until soft. Add 1/2 the bag of cranberries, jelly, cider, brown sugar, vinegar, ginger, and curry powder to skillet. Bring to boil; reduce heat and simmer for 20 to 25 minutes or until thickened to desired consistency and reduced to about 3 cups. Cool completely. Marinate tenderloin in mixture overnight (I marinated it in a plastic freezerbag).

Preheat oven to 350°. In a large frying pan, brown tenderloins in hot oil over medium heat, turning to brown all sides. Transfer to a jelly roll pan. Roast for about 30 minutes or until juices run clear. Remove from oven and cover with tin foil until ready to serve.

Slice pork and spoon some of the BBQ sauce over pork. Serve remaining on the side.

Cranberry-Barbecue Sauce: In a saucepan combine 1 cup apple cider, 1 cup bottled barbecue sauce (or use your favorite recipe) and remaining package of cranberries. Cook and stir over low heat until heated through. Stir in 1 to 2 tablespoons lemon juice, if desired.



I served the pork over parsley roasted new potatoes.


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