Ingredients

• 2 (approx. 500-600g each) Pork tenderloins
• 250 ml Pure unsweetened cranberry juice
• 60 ml Pure maple syrup
• 30 ml Apple cider vinegar
• 1 tbsp Dried and ground sweet gale leaves (or fresh chopped)
• 1 tsp Fresh grated ginger
• 2 Garlic cloves, minced
• 15 ml Olive oil
• to taste Salt and freshly ground black pepper
• 1/2 cup Fresh chopped parsley
• 1 (large lemon) Lemon zest
• 1 tsp Ground dune pepper
• 1 (small) Garlic clove (for gremolata), minced
• 2 tbsp Finely chopped dried cranberries

Instructions

1. 1

   Prepare the glaze/marinade: In a small saucepan, combine cranberry juice, maple syrup, apple cider vinegar, sweet gale, ginger, and the 2 minced garlic cloves. Bring to a boil, then reduce heat and simmer gently for about 10-15 minutes, until the mixture thickens slightly. Remove from heat and let cool.

2. 2

   Prepare the pork: Brush the pork tenderloins with olive oil, then season generously with salt and pepper. Place the tenderloins in a dish and pour half of the cooled glaze over them. Marinate in the refrigerator for at least 30 minutes, ideally 2 hours. Keep the other half of the glaze for basting during cooking.

3. 3

   Preheat the BBQ: Preheat the barbecue to medium-high heat (about 200-220°C / 400-425°F). Clean and oil the grates.

4. 4

   Grill the pork: Remove the pork tenderloins from the marinade (discard the marinade used for raw pork). Place the tenderloins on the hot grates. Grill for 20-25 minutes, turning every 5-7 minutes, and basting regularly with the reserved glaze, until the internal temperature reaches 63°C (145°F) for medium-rare or 70°C (160°F) for medium.

5. 5

   Rest the pork: Remove the pork from the barbecue and let it rest on a cutting board, tented with aluminum foil, for 5-10 minutes. This allows the juices to redistribute, making the meat more tender.

6. 6

   Prepare the boreal gremolata: While the pork rests, combine the chopped parsley, lemon zest, dune pepper, the small minced garlic clove, and the finely chopped dried cranberries in a small bowl.

7. 7

   Serve: Slice the pork tenderloins into medallions and arrange them on a serving platter. Garnish each portion generously with the boreal gremolata before serving.