Pork Tenderloin with Saskatoon Horseradish Glaze
½ C. Chinook “Saskatoon Honey Syrup”
1 tsp.chili powder
1 tbsp. prepared horseradish
1 tbsp. olive oil
1 clove garlic, minced
2 1-pound pork tenderloins
1 tsp. Dijon mustard
¼ C. fresh Saskatoon berries
1. Combine ingredients, except pork & fresh saskatoons, in food processor and whirl until smooth. Place pork in a shallow pan and pour half of the glazed over it. Cover and marinate in refrigerator for 1-2 hrs.
2. Remove prk from marinade. Heat BBQ to high and quickly sear tenderloins on all sides. This will take 2-3 min.. Turn off one burner, reduce heat to medium, and place pork over unlit burner to grill with indirect heat until just cooked through and still pink inside (about 30-40 min.) brushing with reserved marinade every 10 min. to glaze.
3. Remove prok from grill and let rest, covered, for 5 min. before slicing into 1-1/2 in. pieces. Reheat remaining marinade to boiling and drizzle a little over pork, then scatter fresh saskatoons over top.
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