Pork Tenderloin W/Cranberry Pomegranate Sauce

• 2 lbs pork tenderloin
• salt and pepper, to taste
• 2 ounces Chambord raspberry liquor
• 2 ounces honey
• 2 ounces bourbon whiskey
• 3 12 cups cranberries, fresh
• 1 tomatoes, chopped
• 1 tablespoon tomato paste
• 3 tablespoons vinegar
• 2 bay leaves
• 1 sprig fresh thyme
• 1 sprig fresh parsley
• 14 cup chicken stock
• 12 cup pomegranate syrup
• 2 tablespoons creme de cassis

1. mix basting sauce ingredients together, set aside.
2. preheat oven to 425f.
3. add tenderlons 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. for Place 3 cups of the berries, the tomato, tomato paste, vinegar and herbs in a 1 quart saucepan.
7. (Reserve 1/4 c remaining berries for garnish).
8. Simmer over low heat until the juice of the berries is released.
9. Pour the berry mixture into a sieve and press down with a rubber spatula to release the juices back into the saucepan.
10. Return the sauce pan to the heat.
11. Add the chicken stock and simmer over low heat.
12. add pomegranate syrup and creme de cassis, stir to thicken.
13. serve over sliced tenderloin.

pork tenderloin, salt, honey, bourbon whiskey, cranberries, tomatoes, tomato paste, vinegar, bay leaves, thyme, parsley, chicken, pomegranate syrup, creme de

Taken from www.food.com/recipe/pork-tenderloin-w-cranberry-pomegranate-sauce-198443 (may not work)