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Recipe - Pork Tenderloin with Cranberry Pomegranate Sauce


"Great for dinner parties with friends"

Ingredients:
 

  2 pounds pork tenderloins
  salt and pepper, to taste

  Basting Sauce:
  2 ounces Chambord Raspberry Liquor
  2 ounces honey
  2 ounces bourbon whiskey

  Sauce:

  3 1/2 cups cranberries, fresh
  1 tomato, chopped
  1 tablespoon tomato paste
  3 tablespoons vinegar
  2 bay leaves
  1 sprig fresh thyme
  1 sprig fresh parsley
  1/4 cup chicken stock
  1/2 cup E. Waldo Ward Pomegranate Syrup
  2 tablespoons creme de cassis

Directions:

1  Mix basting sauce ingredients together, set aside.

2  Preheat oven to 425 degrees F.

3  Add tenderloins and cook 7 minutes, baste with sauce, cook 10 minutes more.

4Turn over and continue to cook, basting every few minutes, 10-20 minutes until done.

5Meanwhile make cranberry sauce.

6Place 3 cups of cranberries, the chopped tomato, tomato paste, vinegar, and herbs in a 1 quart saucepan. (Reserve 1/4 cup remaining berries for garnish)

7Simmer over low heat until the juice from the berries is released. Pour the berry mixture into a sieve (an instrument with a meshed or perforated bottom, used for separating coarse from fine parts of loose matter, for straining liquids, etc., esp. one with a circular frame and fine meshes or perforations.) and press down with a rubber spatula to release the juices back into the saucepan.

8 Return the sauce pan to the heat. Add the chicken stock and simmer over low heat.

9Add E. Waldo Ward Pomegrante Syrup and creme de cassis, stir to thicken. Serve over sliced tenderloin.

 

4-6Servings

Spicy Barbecue Sauce - 14 oz. (396g)

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