Blackberry Chipotle Pork Tenderloin Recipes

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CHIPOTLE PORK TENDERLOINS



Chipotle Pork Tenderloins image

From Priscilla Gilbert of Indian Harbour Beach, Florida: "This pork tenderloin beats all at a cookout! The recipe came from a family member and is such a treat. Fresh strawberries and avocado in the salsa help cool the tasty heat of the pork."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 9 servings (5 cups salsa).

Number Of Ingredients 12

1 cup sliced onion
1/2 cup chipotle peppers in adobo sauce, chopped
1/4 cup lime juice
1-1/2 teaspoons minced garlic
3 pork tenderloins (1 pound each)
STRAWBERRY SALSA:
5 cups sliced fresh strawberries
1/4 cup thinly sliced green onions
1/4 cup minced fresh cilantro
1/4 cup lime juice
1/4 teaspoon salt
1 medium ripe avocado, peeled and chopped

Steps:

  • In a large resealable plastic bag, combine the onion, chipotle peppers, lime juice and garlic; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the strawberries, green onions, cilantro, lime juice and salt. Gently stir in avocado. Serve with pork.

Nutrition Facts : Calories 246 calories, Fat 9g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 173mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

CHIPOTLE CRUSTED PORK TENDERLOIN



Chipotle Crusted Pork Tenderloin image

Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.

Provided by KRAMNODROG

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 6

Number Of Ingredients 6

1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 ½ teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins

Steps:

  • Preheat grill for medium-high heat.
  • In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
  • Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 11.7 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 1.4 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 666.8 mg, Sugar 9.3 g

SPICY BLUEBERRY PORK TENDERLOIN



Spicy Blueberry Pork Tenderloin image

Provided by Claire Robinson

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

2 cups blueberry preserves
1/4 teaspoon chipotle powder
1/2 orange, zested and juiced
3 tablespoons whole-grain mustard, divided
Kosher salt and freshly ground black pepper
1 pork tenderloin (roughly 1 1/2 pounds)

Steps:

  • In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.
  • Preheat the broiler.
  • Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
  • Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.

SLOW COOKER BLACKBERRY PORK TENDERLOIN



Slow Cooker Blackberry Pork Tenderloin image

I cooked this for a date, and he told me it was the best meal anyone besides his momma had ever cooked for him! That's a terrific compliment, being from south Louisiana!

Provided by leeann3800

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 4h10m

Yield 6

Number Of Ingredients 11

1 (2 pound) pork tenderloin
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon dried rubbed sage
1 tablespoon crushed dried rosemary, or to taste
1 (16 ounce) jar seedless blackberry jam
¼ cup honey
2 tablespoons dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
½ cup dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
2 tablespoons honey
1 cup fresh blackberries

Steps:

  • Season the pork tenderloin on all sides with salt, pepper, sage, and rosemary. Place the tenderloin into a slow cooker, and spoon the blackberry jam, 1/4 cup honey, and 2 tablespoons of red wine over the pork. Set the cooker to Low, and cook until very tender, 4 to 5 hours.
  • About 15 minutes before serving time, pour 1/2 cup red wine, 2 tablespoons of honey, and the fresh blackberries into a saucepan. Bring to a boil over medium-low heat, and simmer until the sauce thickens slightly and some of the berries burst, about 15 minutes.
  • To serve, slice the tenderloin and spoon blackberry-wine sauce over slices.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 70.4 g, Cholesterol 65.5 mg, Fat 3.4 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.1 g, Sodium 441.2 mg, Sugar 64 g

PORK TENDERLOIN WITH CHIPOTLE SAUCE & PICKLED RED ONIONS



Pork tenderloin with chipotle sauce & pickled red onions image

The ultimate Friday night food, these smoky flavoured wraps will bring the taste of Mexico to your table

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 10

2 red onions , one thickly and one thinly sliced
juice 2 limes
2 tsp dried oregano
8 fat garlic cloves , unpeeled
6 medium plum tomatoes , halved
2 tbsp chipotle paste (we used Discovery, available from Waitrose)
2 tbsp chilli powder
3 tbsp soft brown sugar
2 pork tenderloins , about 500g each
coriander sprigs and warm soft tortillas (flour or corn), to serve

Steps:

  • Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside.
  • Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan.
  • Rub the pork with the remaining chilli powder, oregano, sugar and seasoning. Grill for 5 mins each side until cooked. Serve sliced in warm tortillas with some sauce, the pickled onions and coriander.

Nutrition Facts : Calories 305 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.53 milligram of sodium

CHIPOTLE-MARINATED PORK TENDERLOIN WITH BLACK BEAN SALSA



Chipotle-Marinated Pork Tenderloin with Black Bean Salsa image

Pork tenderloin is one of the leanest cuts of meat. Here, it's marinated in a chipotle blend, seared in a grill pan, and served with a fiber-rich bean and tomato salsa.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

1 canned chipotle chile, in adobo sauce
3 garlic cloves
1/2 cup coarsely chopped white onion
2 tablespoons fresh lime juice
1 teaspoon sherry vinegar
1 teaspoon dried Mexican oregano
1 pound pork tenderloin, trimmed of fat
1 can (19 ounces) black beans, drained and rinsed
1 cup grape tomatoes, quartered
1/4 cup finely chopped white onion
1/4 cup finely chopped fresh cilantro
3 tablespoons fresh lime juice
2 teaspoons minced canned chipotle chile, in adobo sauce
1/2 teaspoon ground cumin

Steps:

  • Make the pork marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth. Rub marinade all over the pork. Transfer pork to a dish, and cover with plastic wrap. Refrigerate overnight.
  • Preheat oven to 350 degrees. Heat a grill pan over high heat. Grill pork until seared on all sides, about 2 minutes per side. Transfer pan to the oven; cook until an instant-read thermometer inserted into center of meat registers 145 degrees, 20 to 25 minutes. Let pork stand at room temperature 5 to 10 minutes before slicing.
  • Meanwhile, make the salsa: Stir together the black beans, tomatoes, onion, cilantro, lime juice, chile, and cumin in a small bowl. Serve with the pork.

BLACKBERRY BARBECUED PORK TENDERLOIN



Blackberry Barbecued Pork Tenderloin image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

Crisco® Original No-Stick Cooking Spray
1 1/4 lbs. pork tenderloin
Salt and pepper
1/2 cup Smucker's® Seedless Blackberry Sugar Free Jam
3 tbsps. prepared thick barbecue sauce
3/4 tsp. Italian seasoning
Brown rice, if desired
Finely chopped fresh parsley, if desired

Steps:

  • SPRAY grill grates with no-stick cooking spray. Heat grill to 350 degrees F to 375 degrees F. Generously season tenderloin with salt and pepper.
  • MIX blackberry jam, barbecue sauce and seasoning in a microwave-safe bowl. Microwave on HIGH 30 to 40 seconds; stir to blend.
  • GRILL pork, turning occasionally, 16 to 20 minutes (or until thermometer reads 160 degrees F). Baste liberally with 1/4 cup blackberry barbecue sauce during last 5 minutes of cooking. Transfer tenderloin to platter, tent with foil and allow to rest for 5 minutes before slicing. Serve pork over brown rice, drizzled with additional sauce and sprinkled with chopped parsley, if desired.

BLACKBERRY GLAZED PORK TENDERLOIN



Blackberry Glazed Pork Tenderloin image

Make and share this Blackberry Glazed Pork Tenderloin recipe from Food.com.

Provided by alijen

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup seedless blackberry spread (sugar free is great too)
2 tablespoons balsamic vinegar
1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
1/4 teaspoon red pepper flakes
1/4 teaspoon cinnamon (optional)
1 teaspoon vegetable oil
1 lb pork tenderloin, cut in 1/4 inch slices
1 teaspoon dried thyme leaves, divided
1 teaspoon salt, divided

Steps:

  • Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside.
  • Heat large nonstick skillet over medium-high heat until hot.
  • Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom.
  • Add half of pork slices; sprinkle with half of thyme and half of salt.
  • Cook 2 minutes; turn and cook 1 minute on other side.
  • Remove pork from skillet and set aside.
  • Repeat with remaining pork, thyme and salt.
  • Add blackberry mixture to skillet and bring to a boil over high heat.
  • Add reserved pork slices, discarding any accumulated juices.
  • Cook about 5 minutes, turning constantly, until pork is richly glazed.

Nutrition Facts : Calories 165.9, Fat 5.2, SaturatedFat 1.5, Cholesterol 73.8, Sodium 642.3, Carbohydrate 4.6, Fiber 0.1, Sugar 4.3, Protein 23.5

PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE



Pork Tenderloin With Raspberry-Chipotle Sauce image

This is Rebecca Drue's recipe from MyDesert.com. Delicious doesn't begin to describe how good this is.

Provided by Chef Jeff Albany

Categories     Pork

Time 45m

Yield 1 tenderloin, 8 serving(s)

Number Of Ingredients 11

1 pork tenderloin
2 canned chipotle peppers with adobo sauce, seeded and chopped
1 tablespoon adobo sauce
2 tablespoons fresh lime juice
3 tablespoons honey
2 large garlic cloves, pressed
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 tablespoon cilantro, chopped plus more for garnishing
2 tablespoons peanut oil

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.

Nutrition Facts : Calories 136.8, Fat 5.7, SaturatedFat 1.3, Cholesterol 41, Sodium 180.8, Carbohydrate 7.9, Fiber 0.1, Sugar 6.8, Protein 13.5

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