Pork with Cran-blueberry Sauce
¼ cup brown sugar
½ tsp. garlic salt
¼ tsp. all spice
½ tsp. sage
1 tsp. minced dried onions or ½ tsp. onion powder
½ tsp. thyme
¼ tsp. black pepper
¼ tsp. dried mustard
¼ tsp. cayenne pepper
½ tsp. paprika
Directions:
Preheat oven to 450 degrees.
Combine all the spices together in a bowl and mix.
One tablespoon at a time, sprinkle the pork tenderloin with the spices then rub in.
Wrap the meat in a saran wrap and refrigerate for at least an hour or overnight.
When ready to cook, take a large skillet over medium-high heat, add 1 tablespoon of olive oil and heat.
Put the tenderloin in the pan when it is hot and cook searing each side for a couple of minutes using tongs to turn the meat.
Transfer meat to a small roasting pan and cover with aluminum foil and bake for 30-35 minutes or until done.
Slice and serve with cran-blueberry sauce.
Spicy Cran-blueberry Sauce
7 ½ oz. fresh cranberries
5 oz. fresh blueberries
1 cup apple cider
1 cup light brown sugar
⅛ tsp. cayenne pepper
½ tsp. cinnamon
a dash of sea salt
In a 2 quart saucepan, combine washed cranberries, blueberries, apple cider and brown sugar.
Bring to a boil on high heat, then lower heat to low and simmer for 15 minutes until the fruit mixture starts to thicken.
Add in cayenne pepper, cinnamon, and salt.
Simmer for 10 more minutes and smash all unbroken cranberries and blueberries.
Serve with pork or chicken.
The sauce may be served hot or cold.
Erica's Kitchen All Rights Reserved © 2012
½ tsp. garlic salt
¼ tsp. all spice
½ tsp. sage
1 tsp. minced dried onions or ½ tsp. onion powder
½ tsp. thyme
¼ tsp. black pepper
¼ tsp. dried mustard
¼ tsp. cayenne pepper
½ tsp. paprika
Directions:
Preheat oven to 450 degrees.
Combine all the spices together in a bowl and mix.
One tablespoon at a time, sprinkle the pork tenderloin with the spices then rub in.
Wrap the meat in a saran wrap and refrigerate for at least an hour or overnight.
When ready to cook, take a large skillet over medium-high heat, add 1 tablespoon of olive oil and heat.
Put the tenderloin in the pan when it is hot and cook searing each side for a couple of minutes using tongs to turn the meat.
Transfer meat to a small roasting pan and cover with aluminum foil and bake for 30-35 minutes or until done.
Slice and serve with cran-blueberry sauce.
Spicy Cran-blueberry Sauce
7 ½ oz. fresh cranberries
5 oz. fresh blueberries
1 cup apple cider
1 cup light brown sugar
⅛ tsp. cayenne pepper
½ tsp. cinnamon
a dash of sea salt
In a 2 quart saucepan, combine washed cranberries, blueberries, apple cider and brown sugar.
Bring to a boil on high heat, then lower heat to low and simmer for 15 minutes until the fruit mixture starts to thicken.
Add in cayenne pepper, cinnamon, and salt.
Simmer for 10 more minutes and smash all unbroken cranberries and blueberries.
Serve with pork or chicken.
The sauce may be served hot or cold.
Erica's Kitchen All Rights Reserved © 2012