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Cranberry Pork Tenderloin with Cranberry Port Sauce

  • 4 cups (1 L) chopped Gala apples with skin
  • 2 cups (500ml) fresh cranberries
  • 4 tablespoons (60ml) brown sugar
  • 2 teaspoons (10ml) cinnamon
  • 2 500g pork tenderloin, (split lengthwise down the middle to open like a book) and pound to about half its thickness
  • ¼ tsp (1ml) salt
  • 1 cup (250ml) water
  • 3 tablespoons (45ml) Original J.J. Stewart Mustard
  • J.J. Stewart Cranberry Port Sauce

Turn oven to broil. Mix apples, cranberries, sugar and cinnamon in a bowl. Divide filling in half. Lay tenderloins on a clean work surface and sprinkle with salt. Evenly distribute one half of the filling between the tenderloins, placing it down the center of each. Mix the other half of filling with water and set aside. Roll tenderloins closed and tuck in the ends to contain filling. Secure with twine. Coat outside of roasts with mustard.

Place tenderloins in a roasting pan and broil for 10 minutes. Remove from oven, reduce heat to 350F (180C) and place the remaining filling and water in the bottom of the pan. Roast for 20-30 minutes or until internal temperature reaches 155F (68C). Remove from oven and rest for 10 minutes under tented foil. Check temperature, it should raise above 160F (71C).

Slice and serve with J.J. Stewart’s Cranberry Port Sauce.

Ham Glaze

  • ½ cup brown sugar
  • 8 tablespoons butter
  • ½ cup PEI rum – we like medium or dark rum
  • ¼ cup J.J. Stewart`s Garlic in Molasses Sauce
  • 3 tablespoons J.J .Stewart`s Original Mustard
  • 1 tablespoon cider vinegar

Mix and bring to boil, reduce to simmer until mixture starts to slightly thicken.
Use a baking ham and baste several times or more during baking.
Heat remaining sauce and serve as a side.

Root Beer Barbeque Sauce

  • 1 cup root beer
  • 1 cup ketchup
  • ¼ cup fresh lemon juice
  • ¼ cup orange juice
  • 3 tablespoons Worchester sauce
  • 1 1/2 tablespoons packed brown sugar
  • 1 tablespoon light molasses
  • 1 teaspoon liquid smoke
  • ½ teaspoon grated lemon peel
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoons hot sauce
  • 1 ounce fresh coriander
  • Zest of 2 limes
  • Juice of 2 limes
  • 6 teaspoons olive oil

Drain crab meat well and break into chunks. Add 1 cup breadcrumbs, mix and set aside. Add remaining ingredients except olive oil, into blender and puree well. Stir into crab mixture and form into 3-4 ounce patties. Toss crab cakes into remaining breadcrumbs. Heat 2 teaspoons olive oil and fry cakes until heated through and golden brown, approximately 1 minute per side. Use fresh oil to fry additional crab cakes.

Serve with J .J. Stewart’s Wild Blueberry Salsa