Pork Tenderloin with Saskatoon Horseradish Glaze

  • 1/2 C. Chinook "Saskatoon Honey Syrup"
  • 1 tsp.chili powder
  • 1 tbsp. prepared horseradish
  • 1 tbsp. olive oil
  • 1 clove garlic, minced
  • 2 1-pound pork tenderloins
  • 1 tsp. Dijon mustard
  • 1/4 C. fresh Saskatoon berries
1. Combine ingredients, except pork & fresh saskatoons, in food processor and whirl until smooth. Place pork in a shallow pan and pour half of the glazed over it. Cover and marinate in refrigerator for 1-2 hrs.
2. Remove prk from marinade. Heat BBQ to high and quickly sear tenderloins on all sides. This will take 2-3 min.. Turn off one burner, reduce heat to medium, and place pork over unlit burner to grill with indirect heat until just cooked through and still pink inside (about 30-40 min.) brushing with reserved marinade every 10 min. to glaze.
3. Remove pork from grill and let rest, covered, for 5 min. before slicing into 1-1/2 in. pieces. Reheat remaining marinade to boiling and drizzle a little over pork, then scatter fresh saskatoons over top.

Serves 4.