by Katie Callahan
- 2 pork tenderloins
- ⅓ cup local cranberry jam
- 2 tablespoons apple cider (or apple cider vinegar)
- 2 teaspoons good mustard
- 2 teaspoons chopped fresh sage
- 1 tablespoon olive oil
- Salt and pepper to taste
Prepare a medium-hot fire.
Whisk together cranberry jam, cider, mustard, sage, and olive oil. Season the tenderloins with copious salt and freshly ground black pepper. Grill over coals until evenly seared.
Brush glaze on the pork and cook until the interior temperature of the tenderloins is at 140 degrees, or when meat resists just a bit when touched.
Let tenderloins rest on a warm platter 10-15 minutes before carving into ½-inch slices. Serve with a bit more cranberry jam, or perhaps grilled orange slices, alongside.