Friday, February 29, 2008

Raspberry Chipotle Pork Tenderloin

My sister made this over X-mas and it was AWESOME. I can't really say how much the rub affected the pork, but this one is a winner for the sauce.

Note- if dealing with someone who doesn't like tomatoes, DON'T WORRY. This sauce is juicy and sweet and isn't really "tomatoey". My dad hates tomatoes and he had two helpings of the stuff. Wog doesn't like Chipotle, and he also had two servings.

Pork Tenderlin Rub:
2, 1 pound tenderloins (prefer the longer style)
2 Tbs olive oil
2 tsp salt
1/4 tsp pepper
1/2 tsp ancho chile powder
1/2 tsp cumin
1/2 tsp coriander

Raspberry Chipotle Sauce
1 cup canned, diced tomatoes, drained (though I think you really should use the whole large can, drained)
1/2 c raspberry preserves (aka jam)
1/3 c diced onion
2 Tbs olive oil
1 Tbsp cilantro
2 tsp lime juice
2 tsp Tabasco chipotle sauce (or can be replaced with some of the ancho chile powder)
1/2 tsp salt
1/2 tsp chopped/minced garlic
1/4 tsp pepper

Preheat oven to 400 degrees. Place pork in 9x13 pan. Combine rub mixture and rub over pork. Does not need to sit and marinade, but I guess you could if you wanted to. Place pan in oven and cook for 25 minutes.

While pork is cooking, mix the raspberry chipotle sauce. After the 25 min of cooking, pour sauce over pork and return to the oven for 20-40 min (depends on how thick the pork is) or until internal temp reaches 160 degrees. Let rest for 5-7 min.

Slice pork and enjoy. Be sure to serve it with the sauce - either on the same plate or in a separate bowl.

No comments: