1-1/2 cups fresh cranberries
2 green onions, minced
1 seeded jalapeno pepper, minced
1/3 cup sugar
3 tablespoons minced fresh mint
2 tablespoons lime juice
1 tablespoon orange juice
1/4 teaspoon ground ginger
2 pork tenderloins (3/4 pound each)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1. To make relish, pulse cranberries in food processor until finely chopped. Combine with next seven ingredients. Reserve 1/2 cup relish for grilling; cover and refrigerate the rest.
2. Brush tenderloins with olive oil; sprinkle with salt and pepper. Grill, covered, over direct heat 12 to 15 minutes, turning occasionally and spooning with reserved relish, until thermometer reads 145°. Let stand 10-15 minutes. Discard used relish. Slice meat; serve with refrigerated relish.
TOTAL TIME: Prep: 15 min. Cook: 15 min. + standing
YIELD: 4 servings
I like how grilled pork and fruit bring out the best in each other. If you have leftover relish, break out the tortilla chips!
Nutrition Facts
1 serving: 319 calories, 9g fat (2g saturated fat), 95mg cholesterol, 366mg sodium, 24g carbohydrate (19g sugars, 2g fiber), 34g protein.