The Purple Almond

This dish is all about the sauce. You can either use half of it as a glaze, while roasting your pork tenderloin, or serve it on top of your grilled pork chops. I’ve included both methods in the instructions below.

Ingredients

• 1 lb. pork tenderloin, OR 4 thick pork chops
• 1 cup cranberries
• 1 cup apple, pealed and chopped
• ¼ cup onion, minced
• ½ cup brown sugar, packed
• ½ cup water
• 1 tablespoon powdered ginger
• 1 teaspoon curry powder
• ½ teaspoon red pepper flakes
• 1 tablespoon McCormick Montreal Steak Seasoning
• 1 tablespoon coconut oil melted

Directions for Pork Loin Version

• Preheat oven to 350°.
• In a sauce pot, combine cranberries, apple, sugar, water, onion, ginger, curry and pepper flakes. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes.
• While the sauce is simmering, trim the fat off of the pork loin and rub with the…