I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!

Wednesday, June 11, 2014

Cranberry BBQ Pork Tenderloin

Hopefully you have some leftover cranberry sauce in the freezer like I did.  But if not it is no big deal to make some. Or you can buy the canned stuff, but use the whole berry not the jelly one.

If you want to make it just boil together:

1 cup sugar
1 cup water (or orange juice)
1  12 oz pkg fresh or frozen cranberries
ground ginger and pinch rosemary (are optional)

Cool before using.

So here's what you need:

1  1/2 lb pork tenderloin
1/4 cup cranberry sauce
2 tbsps lemon juice
2 tbsps teriyaki (or any BBQ) sauce
1 tbsp olive oil
pinch of rosemary (mine was already in the cranberry sauce)
Montreal steak spice

Mix cranberry sauce, lemon juice, teriyaki, olive oil and rosemary together.  Reserve some for basting and and some for serving later. 
Lay the tenderloin on plastic wrap and pour the sauce over it.

Shake steak spice over top and wrap it up.

Marinate for a couple of hours in the fridge.
Preheat your BBQ to 350 F 
When ready, sear the pork for 5-10 minutes, then continue cooking on indirect heat for 25-30 minutes.

Baste last 5 minutes.
Rest meat 5-10 minutes before slicing.

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