½ cup cranberry or blueberry or cherry juice

1 tbsp lime juice

2 tbsp soy sauce

3/4 pound pork tenderloin

Salt and pepper

Mix first 3 ingredients in a bowl and marinade tenderloin for a minimum of 15 minutes.  Sprinkle with salt and pepper, then grill pork off heat on BBQ for 10-15 mins.  Keep basting with marinade as it cooks. Allow to rest for 5 minutes then serve it sliced widthwise ½” thick.

Cherry Reduction

1/2 pound dark sweet cherries, pitted and chopped (about 1 cup)

1 tsp fresh lime juice

2 tbsp finely chopped red onion

2 tbsp finely chopped fresh coriander

2 tbsp maple syrup

2 tbsp sweet wine (I used rhubarb wine)

Process all ingredients in a food processor and pulse until fine.  Transfer to a skillet and bring to a boil on med-high heat, stirring constantly.  Reduce to medium and continue stirring as the sauce thickens and reduces by about half the original volume, about 8 minutes.  Spoon finished reduction over pork tenderloin to serve.

Sautéed Fennel

2 fennel bulbs

Olive oil

Salt and pepper

Chop fennel bulbs by slicing the bulb crosswise starting at one corner and continue to create ¼” thick pieces.  Discard the stalk and foliage.  Warm olive oil in a skillet on med-high heat.  Sautee fennel until slightly soft, about 3-5 minutes.  Do not overcook.  Season with salt and pepper and serve immediately.

Spinach Chive Toast

Handful of chives

Handful of spinach

Large knob of butter (about ¼ cup)

Dollop of olive oil.

Mix all ingredients in a food processor until butter is completely mixed, and spread on hot toast. Season with salt and pepper to taste.