00:00guys you're at the skull and mortar kitchen and let's not waste any time
00:03let's get to our cranberry pork tenderloin for starters we've got to make
00:08our rub we want to pack as much cranberry flavor as possible in here so we're
00:12gonna add cran dust to the skull and mortar original rub we're gonna fire up
00:16our ninja foodie grill on the dehydrate setting and we're gonna use some dried
00:20cranberries I'm hoping that it's gonna make it easier to dry them all the way
00:24out and we can maybe get a little faster action here now they do appear to have
00:28some extra sugar in them they feel a little extra sticky so they're not a
00:33hundred percent completely dried out but hopefully it's gonna give us a head start
00:36we just kind of want to even layer along the bottom of the the dehydrator that
00:41you're using so the key is here we want to do it for a long time at a low
00:45temperature we're gonna set ours as low as it'll go which is 150 and we're gonna
00:49let it run no I'm sorry 135 so we're gonna let it run for about six hours and see
00:53what happens now I'm gonna save you the heartache of what happened between clips
00:5713 hours we had to grind add some salt and then re dehydrate to get it here I
01:03think we'd have been better off served using actual cranberries versus the
01:06dried cranberries so get your cranberry brick into your food processor and let
01:10it do the heavy lifting from here on out now we're just gonna process this down
01:14into a fine powder there are still some chunks of like kind of sticky cranberry in
01:18here but that is what it is at this point and that's basically what I think we're
01:23looking for there I think that's gonna work out well now we're gonna match this roughly
01:27equal parts with our skull mortar original rub I got some that's kind of
01:30clumped up here so I'm gonna go ahead and toss that in and then we're just gonna do
01:34the same thing where we run it through the processor and break it on down mix it
01:37all up now I'm saying now we have to make our cranberry barbecue sauce we're
01:42gonna open our can of cranberry sauce upside down because some of us just like
01:45to watch the world burn we're gonna dump it right into our food processor and
01:49we're not gonna bother cleaning up the rub the rub's just gonna kind of add to the
01:52flavors we want anyway so after we're done struggling with the can you know we're gonna be
01:56smart enough to use a little instrument here pop this out we're gonna pack it on
02:00down in there I'm gonna go ahead and give it a little precursor a spin here is to
02:04kind of bust it up before we add the sauce now we're just gonna add some of
02:08the beachfront barbecue og sauce with skull and mortar comm you use your
02:12favorite sauce and here it's it's literally you just add it until you're
02:15happy with the consistency with the cranberry flavor it's totally up to you
02:19whatever you like I mean that's what you're gonna eat it anyway right and then
02:23once you get it how you like it it's time to go ahead and get wild and hit that
02:27mix button again blend it up till you're happy with again with the consistency with
02:32the mixture and then we got our sauce done now it's time to handle our meat and
02:38I'm not talking about that meat you pervert I'm talking about the pork
02:41tenderloin we have in front of us this one comes in a package of two both of them
02:45are beautiful looking we're not gonna really do much as far as cleanup goes with
02:49these but we are gonna inject them full of cranberry juice now I know a lot of
02:54you guys probably use apple juice and you're probably sitting there like why
02:57would I induct this full of cranberry juice because we're making cranberry
03:00pork tenderloins my guy and the thing with the injection is is you want to make
03:05sure that you inject as much as the meat can take so let it swell up you can see
03:10the swell we got going here it looks great and if it starts to squirt back out
03:14well then it's too much and you want to back up a little bit worst case scenario it's
03:18just gonna leave back out so you really can't do too much
03:32now guys it's time to hit this with some rub you can use your hand put in a
03:35shaker whatever the key is get as much on there as possible I'm not gonna use
03:40any binders because I'm gonna let it sit for a second so I'm not gonna have any
03:43issue with the rub falling off but you can use a binder if you want you just want
03:47to use something that complements the cranberry flavor right while you rub your
03:51meat again stay classy dudes let's talk about the world's smallest sovereign state
03:55today's sponsors the principality of sealant your boy is officially Duke John
04:00Barker and now my story is forever tied to one of the dopest stories of all time
04:05you too can have a noble title given to you by the royal family of sealant I've got a
04:11special link below and use code skull mortar 10 to get 10% off and you can tie
04:15your story to sealant forever we're gonna talk more about sealant on tiktok and
04:19insta so follow me there at skull and mortar and learn about how sealant beat
04:23England in a gunfight and prevented a forced takeover how they beat England in
04:27their own courts and more so when you see me in the streets from now on I only
04:31answer to your grace now I've got my auto acorn set at 250 degrees my meats
04:37directly on the rack my wood is cherry and about two hours later this is what we're
04:42looking at now these are ready to be glazed they're at about a hundred and
04:47thirty eight degrees internal temperature right now which gets us almost to where
04:51we want them for the final cook this is that cranberry sauce we made earlier feel
04:55free to use what you like but it's not really a cranberry pork tenderloin without
04:58the cranberry right guys so we made our own cranberry rub we made our own cranberry
05:09sauce we made our own cranberry injection no we didn't we use cranberry juice and
05:14almost gotcha sucker but we put all of that into these this tasty morsel of meat
05:19and now we have a cranberry pork tenderloin let's give it a cut here take a look at that
05:30some smoke ring there nice moist piece of meat I say we give it a taste what do you say
05:43man the sweetness mixed with the savory of this pork this is a keeper guys I'm just going to talk
05:53with my mouth full dude because I'm just a slob guys if you're tired of the ham if you're tired
06:00of
06:00the turkey this is something right in the holiday spirit that you can cook it's loaded with holiday
06:07flavor it's sweet it's savory it's juicy it's flavorful it is extremely good guys I'm a skull
06:14and mortar everywhere every social media check out skullandmortar.com for our merchandise and I will
06:20see you next week with a brand new video so after we get you looking dope as possible in your
06:28skull and
06:28mortar t-shirt we got to get to the cooking you might as well get that food tasting fly as
06:32possible
06:33with your beach bum barbecue rub made exclusively by skull and mortar it's award-winning it's going to
06:39take your food from the top to from the bottom to the top and after we sauce you up we
06:46might as well
06:47rub you up my friends with that skull and mortar rub that's right don't be a pervert we're not talking
06:52about that kind of rub up my friend we're talking about the rub that you put on your meat again
06:57come on
06:58dude have some class put this on your chicken your pork your beef your fish it doesn't matter you can
07:05put it on anything if you can find something you can't put it on shoot me a dm because you'll
07:10literally
