Ingredients
1-1/2 cups fresh cranberries2 green onions, minced1 seeded jalapeno pepper, minced1/3 cup sugar3 tablespoons minced fresh mint2 tablespoons lime juice1 tablespoon orange juice1/4 teaspoon ground ginger2 pork tenderloins (3/4 pound each) 1 tablespoon olive oil1/2 teaspoon salt1/2 teaspoon pepper
Preparation
To make relish, pulse cranberries in food processor until finely chopped. Combine with next seven ingredients. Reserve 1/2 cup relish for grilling; cover and refrigerate the rest.
Brush tenderloins with olive oil; sprinkle with salt and pepper. Grill, covered, over direct heat 12-15 minutes, turning occasionally and spooning with reserved relish, until thermometer reads 145°. Let stand 10-15 minutes. Discard used relish. Slice meat; serve with refrigerated relish.
