½ cup smokey style barbecue sauce
¼ cup jellied cranberry sauce
2 tablespoons Worcestershire
2 tablespoons sweet chilli sauce
2 cloves garlic, finely grated
2 x 300g pork tenderloins
2 cups store-bought or homemade potato salad, such as Potato, Rocket & Dill Salad
Whisk together all ingredients, except pork with 1 teaspoon black pepper in a bowl. Pour half of the marinade into a large zip-lock plastic bag reserving the remaining sauce for serving.
Add the pork to the bag and squeeze out excess air. Seal the bag and refrigerate for at least 2hr or up to overnight.
Preheat a barbecue or char-grill pan over a medium heat. Remove pork from marinade, discarding marinade, and grill pork for 15-20 min, turning occasionally or until lightly charred and cooked to your liking. Rest for 10 min.
Brush with some of the reserved marinade before slicing. Serve pork with remaining marinade for dipping and Potato, Rocket & Dill Salad. Garnish with fresh herbs.