Recipe(tried): Here are three recipe;

These come from a cook book called" Six O'clock Solutions" from the Vancouver
Sun Newspaper.( by Eve Johnson and the Vancouver Sun test Kitchen) It is one of
my favorite cook books. Everything in it is perfect for either family or company
dining: Hope you enjoy these recipes as much as I always do:

Barbecued Pork tenderloin with Plum Sauce and Rosmary:

1 pound pork tenderloin
salt and pepper
1/2 cup plum sauce( I use bottled)
1 small shallot, chopped fine
1 garlic clove. chopped fine
1 Tbsp. seasoned rice vinegar
1 tsp. soya sauce
1 tsp. chopped fresh rosemary
Rosemary sprigs


Lightly sprinkle pork tenderloin with salt and pepper. In small bowl,
combine plum sauce, shallots, garlic, vinegar, soya sauce and rosemary.
Brush plum sauce mixture over tenderloin. Placae on greased barbacue grill
over med. heat. close lid and cook for 15 to 20 minutes or until cooked,
turning and basting with plum sauce mixture every 5 minutes.
Remove tenderloin from grill and cut crosswise into 1/2 inch thick slices.
Garnish with rosmary sprigs. Great with rice or buttered noodles and a plate
of snow peas, steamed then flashed quickly with oil, salt and julliene strips of
ginger. Enjoy. ( I have a couter top convection oven that I usually cook this
in and it is great.




Barbecued Pork Tenderloin with Ginger and Soya Sauce:

1/4 cup soya sauce
2 Tbsp. dry sherry ( I use balsamic vinegar)
2 Tbsp. vegetable oil
1 Tbsp brown sugar
1 Tbsp. grated fresh ginger
1 tsp. liquid honey
1 garlic clove crushed
1 pound pork tenderloin

In a small bowl, combine soya sauce, sherry,oil, sugar, ginger, honey and
garlic. stir to mix well. Pour marinade into large plastic bag and add prok
tenderloin; seal bag. Let marinade for 10 min.
Remove tenderloin from bag; reserve marinade. Place on greased barbecue
grill over medium-high heat until cooked, turning once and basting frequently
with marinade. Remove tenderloin from grill and cut crosswise into 1/2 inch
thick slices.

I like to serve it with steamed asparagus. baked garlic(one head each)
saometimes baked or grilled eggplant slices and red pepper slices grilled( I
baste grilling veggies with the meat marinade with fresh basil. Enjoy.



Pork Tenderloin with Dried Cranberries and Blueberries:

1 cup chicken stock
1/3 cup brandy
1/4 cup dried cranberries
1/4 cup dried blueberries
1 pound pork tenderloin, cut into 1 inch thick slices
salt and pepper
1 Tbsp. butter
1 Tbsp. vegetable oil
1 large shallot , chopped
1 tsp. chopped fresh thyme.

In heavy sauce pan, combine stock, brandy, cranberries and blueberries.
Cover annnd simmer for 5 minutes or until berries are plumped; set aside.
Pound pork slices until 1/2 inch thick. Lightly sprinkle with salt and
pepper.
In large heavy frypan, heat butter and oil over medium-high heat . Add
pork and saute for about 3 minutes or until cooked, turning once. Remove pork
and set aside.
Add shallots to frypan and saute for 30 seconds. Stir in berry mixture and
bring to a boil. Reduce heat and simmer for 3 minutes or until slightly
thickened. Stir thyme into sauce. Add salt and pepper to taste. Return pork
and heat through. Serve with rice, squares of acorn squash, steamed or cooked
in microwave.and tossed with butter. and bring out a salad of mixed dark greens
after the main course. Enjoy. ( I haven't tried this one yet but everything I
have tried from this book has been terrific. ) Let me know if you try it , how
you enjoyed it, or the other recipes. Good luck.