Ingredients
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
Method
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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.
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Add the pork to the bag and squeeze out excess air. Seal the bag and refrigerate for at least 2hr or up to overnight.
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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.
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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.