Pork Tenderloin W/Cranberry Pomegranate Sauce

i made this dish after seeing a recipe for roast duck with raspberry sauce, and it's actually quite good- let me know.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 2  lbs  pork tenderloin
•  salt and pepper, to taste

• basting sauce

• 2  ounces Chambord raspberry liquor
• 2  ounces honey
• 2  ounces  bourbon  whiskey

• Sauce

• 3 1⁄2 cups cranberries, fresh
• 1  tomatoes, 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

Directions

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.