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Pork Tenderloin with Raspberry Chipotle Sauce
a delicious recipe for a baked pork loin perfectly cooked with an easy homemade raspberry chipotle sauce for just the right touch of spicy sweetness
Course
Main dish
Cuisine
American
Keyword
pork, pork loin, raspberry chipotle sauce
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
16
Calories
358
kcal
Author
Ashlee Marie
Ingredients
Pork Tenderloin
2
pork tenderloins
2
tsp
fresh rosemary
1 1/2
tsp
fresh thyme
1
tsp
Salt
1/2
tsp
pepper
1
Tbsp
oil
Raspberry chipotle sauce
2
Tbsp
olive oil
1
Tbsp
garlic
minced
2
serrano peppers
minced
2
tsp
adobo sauce
2
pints
raspberries
1/2
cup
apple cider vinegar
1/2
tsp
salt
2/3
cup
light brown sugar
packed
US Customary
-
Metric
Instructions
Pork Tenderloin
preheat oven to 350
Wash pork in cool water and pat dry.
Cut off excess fat and silverback.
Mince rosemary and thyme and combine with the salt and pepper
rub over pork and let stand 10 mins.
Heat oil in ovenproof skillet (I like cast iron).
Sear both sides of each tenderloin 2 1/2 mins.
Then place in oven and cook until your meat thermometer reads 145 (about 30 mins).
Raspberry chipotle sauce
while the meat is cooking heat the oil in a medium sauce pan and add garlic and pepper and sautee for a about 2 mins
add the adobo sauce and stir
bring to a simmer and add the raspberries
stir until the raspberries break down and turn into a sauce
add the apple cider vinegar, salt and sugar and bring back to a boil
optional - puree some or all of the sauce and strain out the raspberry seeds (I like to do half so there is still some texture but not too much)
Video
Nutrition
Calories:
358
kcal
|
Carbohydrates:
16
g
|
Protein:
47
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Cholesterol:
147
mg
|
Sodium:
462
mg
|
Potassium:
1000
mg
|
Fiber:
3
g
|
Sugar:
11
g
|
Vitamin A:
40
IU
|
Vitamin C:
15.9
mg
|
Calcium:
37
mg
|
Iron:
2.7
mg