Recipe Background
Holiday Tenderloin combines pork with tangy cranberry relish for a festive, bold dish.
Growing up, our family's New Year's Eve traditions always punctuated the end of the year with something a little extra. It wasn’t about the fireworks or countdowns but about the feast that followed. My dad, a culinary adventurer in his own right, decided one year to up the ante with a recipe he dubbed the 'Holiday Tenderloin.' He handed me a bag of fresh cranberries and a jalapeño, assigning me the role of sous-chef. The bright red berries popped and sparkled before being whirled into a tangy relish. It was a sensory adventure as we added minced mint and a splash of lime juice. Dad's eyes twinkled as he sprinkled in ground ginger for warmth, weaving a blend of flavors that danced on our palates.
That year was particularly special because it was the first time we were hosting my now mother-in-law. I still recall the nervous excitement as I watched the pork on the grill. Dad shared his best tip: 'Let the tenderloin rest before slicing; it makes all the difference.' At the table, my mother-in-law eyed the dish with delighted curiosity. As she took her first bite, the flavors melded, and I knew we had nailed it. The succulent pork was beautifully complemented by the sweet, spicy relish. Our creative concoction was a hit and became a cherished family standard, reminding us of new beginnings each year, seasoned with memories and laughter.
This dish, with its vibrant colors and flavors, taught me the joy of reinventing tradition through food. It celebrates boldness with every splash of citrus and kick of jalapeño, making it the centerpiece of each festive gathering.
Ingredients
- 1 1/2 cups fresh cranberries
- 2 green onions minced
- 1 jalapeño pepper seeded and minced
- 1/3 cup sugar
- 3 tablespoons fresh mint minced
- 2 tablespoons lime juice
- 1 tablespoon orange juice
- 1/4 teaspoon ground ginger
- 2 (3/4-pound) pork tenderloins
- 1 tablespoon olive oil plus more, to taste, for oiling the grill grates
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- In a food processor, add the cranberries and pulse until finely chopped.
- Add the green onions, the jalapeño pepper, the sugar, the mint, the lime juice, the orange juice, and the ground ginger to the chopped cranberry mixture and mix to combine.
- In a small bowl, reserve 1/2 cup of the relish mixture for grilling.
- Cover the remaining relish and chill it in the refrigerator for at least 1-2 hours or until the pork is ready to serve.
- On a large platter, add the pork tenderloins.
- Using a pastry brush, evenly brush the tenderloins with 1 tablespoon of the olive oil, and sprinkle them with the salt and the black pepper.
- Preheat the grill to 400 degrees F and carefully use the extra olive oil to coat the grill grates.
- Add the seasoned pork tenderloins over the direct heat of the prepared grill and cover the grill.
- Cook the pork tenderloins, turning them occasionally and evenly spooning on the reserved 1/2 cup of the relish, until the pork reaches an internal temperature of 145 degrees F, about 12-15 minutes.
- On a clean large platter, transfer the grilled pork tenderloins from the grill to a wire rack and let them stand, about 10-15 minutes.
- On a cutting board with a sharp or electric knife, slice the grilled pork tenderloins.
- Serve the tenderloins with the chilled relish.
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