Lamb Tenderloin W/cranberry Pomegranate Sauce

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 lbs lamb tenderloin
• salt and pepper, to taste
• 2 ounces chambord raspberry liquor
• 2 ounces honey
• 2 ounces bourbon whiskey
• 3 1/2 cups cranberries, fresh
• 1 tomato, chopped
• 1 tablespoon tomato paste
• 3 tablespoons vinegar
• 2 bay leaves
• 1 sprig fresh thyme
• 1 sprig fresh parsley
• 1/4 cup chicken stock
• 1/2 cup pomegranate syrup
• 2 tablespoons creme de cassis

Recipe

• 1 mix basting sauce ingredients together, set aside.
• 2 preheat oven to 425f.
• 3 add tenderlons and cook 7 minutes, baste with sauce, cook 10 minutes more.
• 4 turn over and continue to cook, basting every few minutes 10-20 minutes until done.
• 5 meanwhile make cranberry sauce.
• 6 for place 3 cups of the berries, the tomato, tomato paste, vinegar and herbs in a 1 quart saucepan. (reserve 1/4 c remaining berries for garnish).
• 7 simmer over low heat until the juice of the berries is released. pour the berry mixture into a sieve and press down with a rubber spatula to release the juices back into the saucepan.
• 8 return the sauce pan to the heat. add the chicken stock and simmer over low heat.
• 9 add pomegranate syrup and creme de cassis, stir to thicken. serve over sliced tenderloin.