Best Roasted Raspberry Chipote Pork Tenderloin Recipes

PORK TENDERLOIN WITH RASPBERRY CHIPOTLE SAUCE

Steps:

• 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).
• 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)

ROASTED RASPBERRY CHIPOTE PORK TENDERLOIN

Steps:

• 1. Preheat oven to 425. In small bowl, whisk together oil, rosemary, garlic, salt and pepper. Put tenderloins on baking sheet and rub generously all over with seasoned oil. Roast, uncovered, til internal temperature is 155, about 20 to 25 minutes. Remove meat from oven and set aside, loosely covered with foil for 10 minutes to rest and allow internal temperature to rise to 160.
• 2. While meat is resting, heat raspberry chipotle sauce in small pan til just heate4d through, not to boiling. Slice meat into 1/4 to 1/2 inch slices; fan out on serving plate. Pour heated sauce over slices. Garnish with rosemary sprigs and raspberries. Serve hot. makes 6 servings
• 3. You can use any brand of roasted raspberry chipotle sauce for this recipe.

PECAN-CRUSTED PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE

Steps:

• For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside.
• Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly.
• Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing.
• For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.
• To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.

SMOKED PORK LOIN WITH RASBERRY CHIPOTLE GLAZE

Steps:

• Preheat stovetop or outdoor smoker to approximately 230 degrees F.
• Trim the white "silver skin" from the pork loin and lightly coat the entire loin with olive oil. Sprinkle the rub liberally on all sides of the loin.
• Place pork in the smoker and smoke until internal temperature or pork reaches 150 degrees F, about 1 1/2 to 2 hours. Remove pork from smoker and wrap lightly in aluminum foil.
• Meanwhile, preheat broiler.
• Place the jam in a medium bowl and stir in about 1/3 of the chipotle sauce. Mix well, adding more chipotle sauce until the heat and taste reach your personal preference.
• Unwrap the pork and cover with the glaze. Place on a broiler pan and broil until glaze is bubbling, about 3 minutes. Slice pork against the grain and serve.

SMOKED PORK LOIN WITH RASPBERRY CHIPOTLE GLAZE

Steps:

• Preheat stovetop or outdoor smoker to approximately 230 degrees F.
• Trim the white "silver skin" from the pork loin and lightly coat the entire loin with olive oil. Sprinkle the rub liberally on all sides of the loin.
• Place pork in the smoker and smoke until internal temperature or pork reaches 150 degrees F, about 1 1/2 to 2 hours. Remove pork from smoker and wrap lightly in aluminum foil.
• Meanwhile, preheat broiler.
• Place the jam in a medium bowl and stir in about 1/3 of the chipotle sauce. Mix well, adding more chipotle sauce until the heat and taste reach your personal preference.
• Unwrap the pork and cover with the glaze. Place on a broiler pan and broil until glaze is bubbling, about 3 minutes. Slice pork against the grain and serve.

CHIPOTLE RASPBERRY PORK ROAST

Steps:

• Place pork roast in crock pot.
• Sprinkle roast with dry onion soup mix and pat soup mix into the pork roast.
• Pour Chipotle Raspberry Sauce on top of roast.
• Be sure to use the whole jar and coat the whole top and sides of roast.
• I have a brand new fabulous crock pot so the timing may be different on yours: Set crock pot on low for 6-7 hours and on high for 3. I set mine the first time on high for 4 and was a little dry. I like my pork medium well though! So 3 hours on high worked for me.

CHIPOTLE-RASPBERRY PORK CHOPS

Steps:

• In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving. Sprinkle pork with salt; brush with remaining raspberry sauce., Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with reserved sauce.

PORK LOIN WITH RASPBERRY SAUCE

Steps:

• Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°., Meanwhile, drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds. , In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce. Freeze option: Prepare raspberry sauce; transfer to a freezer container. Place sliced pork in freezer containers. Cool and freeze. To use, partially thaw pork and sauce in refrigerator overnight. Heat sauce in a saucepan over medium heat until mixture comes to a boil. Remove from the heat. Microwave pork, covered, on high in a microwave-safe dish until heated through. Serve with sauce.

PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE

Steps:

• Place the pork and marinade in a large resealable plastic bag, refrigerate and marinate for 4 to 6 hours or overnight. Bring the meat to room temperature. Preheat grill to medium-high and cook pork, turning occasionally, until inside temperature reaches 145 degrees. Remove pork, cover with foil and let rest until temperature rises to 150 degrees. Slice pork, serve with warm sauce drizzled on top; garnish with chopped cilantro and fresh raspberries.