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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.
4
Turn
over and continue to cook, basting every few minutes, 10-20 minutes
until done.
5
Meanwhile
make cranberry sauce.
6
Place
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)
7
Simmer
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.
9
Add
E. Waldo Ward Pomegrante Syrup and creme de cassis, stir to thicken.
Serve over sliced tenderloin.
4-6
Servings |