Porn Tenderloin & Spiced Cranberry Sauce
Made a nice little cranberry sauce to fit my pork tenderloin and thought it’d be a good time to get it out. After Thanksgiving but before Christmas... The tender was very easy and I’ll scoot through that 2nd because it’s hard to screw up a tenderloin. The other 2 dishes was wild rice and roasted potatoes. Won’t be writing those up.
- 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
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.
Serving: 355g | Calories: 385kcal | Carbohydrates: 29g | Protein: 47g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 147mg | Sodium: 1603mg | Potassium: 1067mg | Fiber: 1g | Sugar: 25g | Vitamin A: 615IU | Vitamin C: 10.6mg | Calcium: 62mg | Iron: 3.5mg