Chef Reggie Lemond Kitchen

Smoked Cornish Hen and Caribbean Pork with a Cranberry Sauce, Chef Reggie

2 Hours


  • 1 Cornish Hen
  • 2 Pork Tenderloins
  • Salt and Pepper
  • Spicy Brown Mustard
  • Curry Powder Spice
  • Garam Masala Spice
  • Creole or Cajun Seasoning
  • BBQ Glazed
  • 1 LB Fresh Cranberries
  • 3-4 Cups Brown Sugar
  • 1-2 Cups Orange Juice
  • Lemon Zest
  • 1 Cinnamon Stick
  • 1/4 Cup Bourbon
  • Salt to Taste


Method for Smoked Cornish Hen and Caribbean Pork:

  1. Make sure the Cornish Hen is fully thawed and free of excess water or ice. Season with salt, pepper, and creole seasonings.
  2. Place on the BGE and cook for about 45 minutes to an hour. Turning occasionally throughout the cooking process. Cook until the internal temperature reaches 175-180 degrees.
  3. Use a brush to coat with your preferred BBQ glaze the last 15 minutes of cooking.
  4. Coat the pork tenderloins with mustard, salt, pepper, curry powder, garam masala, and creole seasonings.
  5. Spray the tenderloins with olive oil spray. Grill on both sides for 5-10 minutes – try to create nice grill marks.
  6. After grilling move the park to the cooler side of the grill and continue cooking for 15-20 minutes or until the meat reaches internal temperatures of 155 degrees.
  7. Use a brush to coat the tenderloins with your preferred BBQ glaze the last 10 minutes of cooking.

Method for Cranberry Sauce:

  1. Mix all ingredients and simmer for 30-45 minutes until liquid is reduced by 1/3.
  2. Let cool and serve.

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