3 1- to 1-1/4-lb. pork tenderloins

1 T. ground allspice

2 to 3 tsp. cracked black pepper

1 tsp. salt

2 T. cooking oil

Cranberry Chutney

1 T. butter

1 large onion, quartered and thinly sliced

1 12-oz. pkg. cranberries (3 C.)

1 10-oz. jar currant jelly (about 1 C.)

1 C. cranberry juice

1/4 C. packed brown sugar

3 T. cider vinegar

1 T. grated fresh ginger or 1/2 tsp. ground ginger

1/2 tsp. curry powder

2 bunches watercress

1 recipe Cranberry Barbecue Sauce

 

Preheat oven to 425 degrees F. In a small bowl combine allspice, pepper, and salt; rub on all sides of tenderloins. In a 12-inch skillet brown tenderloins in hot oil over medium heat, turning to brown all sides. Transfer tenderloins to a shallow roasting pan. Roast for 25 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer and juices run clear. Remove from oven and keep warm until ready to serve. Meanwhile, for Cranberry Chutney, add butter and onion to the same 12-inch skillet. Cook about 5 minutes until nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger, and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduced to about 3 C.. To serve, line a serving platter with watercress. Slice pork and arrange atop watercress; spoon some of the chutney or BBQ sauce over pork. Serve remaining on the side. Makes 12 to 16 servings.

 

Cranberry-Barbecue Sauce: In a saucepan combine 1 C. raspberry applesauce, 1 C. bottled barbecue sauce, 1 C. canned whole berry cranberry sauce. Cook and stir over low heat until heated through. Stir in 1 to 2 T. lemon juice. Serve with pork.