serves 8

 

¼         tsp red pepper flakes

4          cups fresh blueberries (preferably organic)

½         cup mild molasses

¼         cup apple cider vinegar

2          fresh jalapeños peppers, seeded and minced

2          tbsp.  tomato paste

2          tsp.  Worcestershire sauce

            Salt and fresh ground pepper

 

In a medium saucepan, bring all ingredients to a boil, turn down and let compote simmer, uncovered until it thickens, 25-30 minutes

 

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1         cup     dark brown sugar

1         tbsp.   chili powder

1         tbsp.   cumin

1         tsp.     cinnamon

 

Mix together rub ingredients.

 

Remove silver skin from pork tenderloin.  Rub olive oil, salt and fresh ground pepper over pork tenderloins and then rub approx. 3-4 tablespoons of rub over each tenderloin and put in a ziplock bag, refrigerate for a couple of hours or overnight.

 

Using your ovens Convection Roast setting @ 425 degrees until the internal temp is 140, take out of oven and let rest for 15-20 minutes.

 

E N J O Y !