Porn Tenderloin & Spiced Cranberry Sauce
- 12 oz cranberry (fresh or frozen)
- 1/4 cup sugar (natural unrefined preferred)
- 1/4 cup water
- 2 tbs lime (= 1 lime squeeze)
- 1 serrano chili (thin sliced)
- 1/2 tsp salt
Pork Tenderloin Parts
- 2 lb pork tenderloin
- 3 tbs Sowflakes
- Small sauce pan on medium heat
- Add all the ingredients
- Turn heat up to high
- Stir til the sauce boils
- Turn heat down to simmer
- Simmer for 30 minutes stirring to keep it mixed
- Most of the cranberries will pop and you can turn off heat
- Let cool and when cooled it should be gelatin like consistency
- Note: If you want pepper flavor without heat, scrape out seeds/vein and rinse under water. The garnish on the sauce is the zest of the lime. I didn’t taste any improvement so it’s up to you.
- Coat pork in olive oil
- Rub or sprinkle Sowflakes all over tenderloin.
- If you can (I didn’t) do #1 and 2 a day before, wrap, and place in refrigerator overnight.
- Get your grill going to medium heat 300-325 degrees
- Place tenderloin on grill indirect heat. We are doing 6min +6min +6min +6min on four (4) sides.
- Monitor internal temperature and don’t stop cooking until it gets to 165 degrees.
- If you have cooked the 4 sides faster than the internal reaches 165 just wrap in aluminum foil and place on coolest side of grill finishing out baked.
- Pull from grill and let rest for about 20 – 30 minutes slice against the grain.
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