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Recipes - Entrees/Side Dishes

Grilled Pork Tenderloin with Pears and Cranberries

Grilled Pork Tenderloin with Pears and Cranberries Photo

Serves 4

  • 2 tbsp butter (30mL)
  • 1 tbsp sugar (15mL)
  • 1 bosc pear, cut in segments
  • 1/4 cup cranberries, fresh or frozen and thawed (50mL)
  • 2 tbsp white wine or white wine vinegar (30mL)
  • 1/4 cup chicken stock (50mL)
  • 1 lb pork tenderloin (500g)
  • 1 tsp coarse salt (5mL)
  • 1 sprig fresh thyme
  • Fresh pepper to taste

In saucepan, melt butter. Add sugar, pear segments and cranberries. Cook, stirring occasionally, until sugar starts to brown. Add white wine; use wooden spoon to scrape up any bits cooked onto bottom of pot. Add stock and simmer until cranberries are softened. Set aside.

Season tenderloin with salt, thyme and pepper. Cook over hot grill, turning occasionally, until tenderloin is cooked throughout. Slice tenderloin and serve with sauce.

Photographed with sweet potato mash and wilted fall greens.

Dettson

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EnerSmart™ magazine is published by Union Gas Limited, a Spectra Energy Company, and has 600,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the EnerSmart™ magazine are available upon request from Union Gas. Contents may not be reprinted without written permission of Union Gas. All rights are reserved. Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.