Jennie50
- 148
Hey, y'all!
Fiddled around with a recipe that I had previously tried and made it PC-friendly to use at a party to showcase the DCB. Guests loved it! Allowed me to discuss around $450 worth of products, and sold 5 DCBs!
Apple-Cranberry Pork Tenderloin
2 T cider vinegar (orginal recipe) or PC Pomegranate Balsalmic Vinegar
½ C apple jelly
½ C wine (Chardonnay, Riesling, Moscato, or your favorite)
2 tsp dry mustard (original recipe) or PC Dijon Mustard Rub
2 Granny Smith apples, peeled and sliced
½ C dried cranberries (original recipe called for raisins, but I subbed cranberries)
½ sweet onion, sliced thinly
Mix ingredients and pour over pork tenderloin (can let marinate in the refrigerator in the Rectangle Leak-Proof Glass Container ahead of time, if desired). Slice onion thinly with Simple Slicer and lay in the bottom of the Deep Covered Baker. Place the pork tenderloin on top, tucking the thinner ends under so as to make the meat approximately the same width all the way down its length. Pour apple-cranberry mixture over top, cover and cook in microwave for 6-10 minutes or until internal temperature reaches 150 degrees Fahrenheit. Keep covered for 10 min, allowing the temperature to rise to 160 degrees.
Fiddled around with a recipe that I had previously tried and made it PC-friendly to use at a party to showcase the DCB. Guests loved it! Allowed me to discuss around $450 worth of products, and sold 5 DCBs!
Apple-Cranberry Pork Tenderloin
2 T cider vinegar (orginal recipe) or PC Pomegranate Balsalmic Vinegar
½ C apple jelly
½ C wine (Chardonnay, Riesling, Moscato, or your favorite)
2 tsp dry mustard (original recipe) or PC Dijon Mustard Rub
2 Granny Smith apples, peeled and sliced
½ C dried cranberries (original recipe called for raisins, but I subbed cranberries)
½ sweet onion, sliced thinly
Mix ingredients and pour over pork tenderloin (can let marinate in the refrigerator in the Rectangle Leak-Proof Glass Container ahead of time, if desired). Slice onion thinly with Simple Slicer and lay in the bottom of the Deep Covered Baker. Place the pork tenderloin on top, tucking the thinner ends under so as to make the meat approximately the same width all the way down its length. Pour apple-cranberry mixture over top, cover and cook in microwave for 6-10 minutes or until internal temperature reaches 150 degrees Fahrenheit. Keep covered for 10 min, allowing the temperature to rise to 160 degrees.