2 pounds pork tenderloins
salt and pepper, to taste
2 ounces Chambord Raspberry Liquor
2 ounces honey
2 ounces bourbon whiskey
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
1 Mix basting sauce ingredients together,
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.
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.