need help with poprk tenderloin....

H

happecookr

Enthusiast Member
I am going to barbeque stuffed pork tenderloin which is wrapped in bacon for New Years Eve. I really feel that it needs some kind of a sauce to serve with it. Any suggestions would be GREATLY appreciated. Thanks for your help!

 
Marmalade mixed with soy? What is the stuffing--

that would make a difference as to what taste you wanted to pump up.

 
This would work nicely- REC Plum Sauce

Plum Sauce (makes 2 c):

1 c dry red wine (Cabernet or Pinot Noir)
1 c Plum Wine
1 c Rice cooking wine (Mirin)
1 c seeded and quartered ripe red plums
2 c strong chicken stock cooked down to 1 c
or 1 c stock from demi-glace
1 tsp chopped fresh ginger
salt and pepper to taste

In a small saucepan, combine the wines and plums. Bring to a boil and reduce it by 2/3. Transfer to a processor and puree. Return the sauce to the saucepan and add the demi-glace or stock and fresh ginger. Bring to a boil, reduce the heat, and simmer for about 10 minutes. Pass sauce through a fine strainer, pressing firmly to extract all the juices. Season with salt and pepper to taste, and serve with the pork. NOTE: if using stock, you may need to thicken with cornstarch. Mix 1 Tbs.. of cornstarch with a little cold water. Stir the mixture slowly into the sauce and bring to a simmer. The sauce should thicken to coat the back of a wooden spoon.

 
And you are going to grill it? If so, I would marinate it

in some of the sauce--CathyZ's or some other. Mango chutney mixed with some soy sauce, even teriyaki to flavor the surface of the meat. Could you add something to the stuffing like spinach, green chiles, to add some flavor? If you added spinach and say, pine nuts, you could do an herb sauce of some kind that would complement it. Still marinate it in some and use some as the sauce.

 
PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

from Tess19 at epi swap
PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE 1 1/2 tablespoons butter 1 8- to 10-ounce pork tenderloin 1/2 cup chopped onion 1 tablespoon chopped fresh rosemary 1/2 cup canned low-salt chicken broth 1/3 cup canned whole berry cranberry sauce 1 tablespoon balsamic vinegar Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes. Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium- high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes. Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sau

 
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