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Sunday, September 28, 2008

Grilled Pork Tenderloin with Pears & Cranberries

2 tbsp butter
1 tbsp sugar
1 Bosc pear, cut in segment
¼ cup cranberries fresh or frozen (Thawed)
2 tbsp white wine or white vinegar
¼ cup chicken stock
1 pound of tenderloin
1 tsp kosher salt
Sprigs of thyme cut up (fresh)

In a saucepan, melt butter; add sugar, pears and cranberries. Cook stirring with wooden spoon until sugar start to brown. Add white wine to scrap up any bits cooked onto bottom of pot. Add stock & simmer until cranberries are softened and sauce becomes a little thicker, set aside. The tenderloin should be cooking at this point, it’s all in the timing……Season tenderloin with salt, pepper and thyme. Cook over hot grill or BBQ, turning pork until cooked through. Slice pork & serve with sauce. Serve with vegetables of your choice.