
This recipe, featured in East Coast Living magazine, is provided by Evelyn Ernst co-owner of Terra Beata Cranberry Farm.
INGREDIENTS
½ cup (125 ml) Terra Beata cranberries, fresh, frozen, or dried
1 Tbsp (15 ml) sugar
21 oz (600 g) pork tenderloin (from Meadowbrook or The Pork Shop)
½ cup (125 ml) Fox Hill Cheese House feta
¼ cup (60 ml) chopped green onion
1 clove garlic, chopped fine
¼ tsp (1 ml) dried Farmer John’s summer savory
additional summer savory, garlic powder and salt to season the roast more…





