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.


Comments

Post a Comment

Popular posts from this blog

~Big Al's~ Subs

Image
 I was inspired by this article from my sister Rob, who explains who Big Al is and what he has meant to legions of hungry people in a small town: http://www.gather.com/viewArticle.jsp?articleId=281474977272353&nav=Namespace What makes Big Al's subs better than any others that I have tried are the buns. He uses the same dough recipe as he does for the pizza. This is what I have tried to recreate here. I also made the sub sauce, which is near world famous. I don't think anyone who orders a sub from Big Al's does not also get a side of the sauce. (Well, other than me, but Matt likes it, so of course I had to make it). This is my version of the Big Al's Special complete with sub sauce. Homemade Sub Buns (recipe follows) Capicola Genoa Salami Provolone Cheese Lettuce, tomato and onion Pepperoncini (optional. They aren't authentic to an Al's) Al's Sub Sauce (recipe follows) Homemade Sub Buns I use this pizza dough recipe, which I really like:...
Read more

Mario Batali's Pasta with Roasted Cauliflower

Image
This pasta was absolutely fantastic! 1/2 head cauliflower, broken into florets olive oil, divided salt and freshly ground black pepper 3 garlic cloves, minced 2 anchovies 1 small (14.5 oz) can diced tomatoes 2 cups hot cooked pasta (I used cavatappi) 1/4 cup freshly grated Parmesan chopped fresh parsley leaves pinch saffron 1 T pine nuts, lightly toasted Preheat oven to 350°. Place cauliflower on a large baking pan and drizzle with a little olive oil and sprinkle generously with salt and pepper. Roast for about 15-20 minutes or til lightly golden. Remove and set aside. In a large saucepan, heat oil over medium heat. Cook garlic for a few seconds; mix in anchovies, tomato and garlic. Stir til the anchovies dissolve, about 5 minutes. Toss hot pasta with cauliflower, anchovie mixture, parsley, Parmesan, parsley and saffron. Taste and adjust as desired. Stir in pine nuts and serve immediately. I served the pasta with grilled Texas toast.
Read more

Magic Cookie Bars Recipe

Image
One of my favorite cookie bars of all! 1/2 cup butter, melted 1 1/2 cups vanilla wafer crumbs 1 (14 ounce) can sweetened condensed Milk 2 cups semisweet chocolate chips 1 1/3 cups flaked sweetened coconut 1 cup chopped walnuts Preheat oven to 350°. Coat 13x9" baking pan with non stick cooking spray. Combine vanilla wafer crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a spatula. Bake 25 minutes or til lightly browned. Cool. Cut into bars.
Read more