Grilled Pork Tenderloin With Raspberry Chipotle Sauce Recipes

PORK TENDERLOIN WITH RASPBERRY SAUCE

Steps:

• Cut tenderloin into eight pieces; flatten each piece to 1-in. thickness. Sprinkle cayenne on both sides if desired. In a large skillet, cook pork over medium heat for 3-4 minutes on each side or until no longer pink., Meanwhile, in a small saucepan, combine the preserves, vinegar, ketchup, soy sauce and horseradish. Add garlic; cook 1 minute longer. Simmer, uncovered, for 3 minutes, stirring occasionally. Serve with tenderloin; garnish with raspberries if desired.

GRILLED PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE

Steps:

• Heat closed medium-size contact grill for 5 minutes. Position drip tray to catch drippings.
• Meanwhile, cut pork in half lengthwise, then cut crosswise to make 4 equal pieces. Brush all sides with oil; sprinkle with salt, chili powder and pepper.
• When grill is heated, place pork on grill. Close grill; cook 7 to 9 minutes or until no longer pink in center.
• Meanwhile, in small microwavable bowl, mix jam, chiles and water. Microwave uncovered on High 20 to 30 seconds or until jam is melted and mixture is warm; stir well. To serve, drizzle raspberry mixture over pork.

CHIPOTLE CRUSTED PORK TENDERLOIN

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.

SMOKED RASPBERRY-CHIPOTLE PORK TENDERLOIN

Steps:

• In a medium bowl, combine 12 ounces of raspberry chipotle sauce, soy sauce, honey, garlic, garlic salt, and garlic powder.
• Add the pork tenderloin and cover it evenly with the mixture. Cover the bowl and refrigerate to allow the meat to marinate for 6 to 8 hours. Shorter will work fine if you're low on time.
• Preheat your pellet grill to 425°F. Oil the grill grate with vegetable oil.
• Remove the pork from the marinade and place it on the lower grill grates. Generously pour the marinade onto the pork and discard the rest.
• Smoke for about 30 minutes or until the tenderloin reaches an internal temperature of 145°F. Flip it over about 15 minutes into the cook.
• Once ready, move it to a cutting board and rest for 10 minutes before slicing; serve warm.
• Take the remaining raspberry chipotle sauce or any amount you prefer and warm it in a bowl in the microwave for about 30 seconds on high. Spoon over sliced tenderloin to add more great flavor!

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.

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.

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.

GRILLED PEPPERED RASPBERRY GLAZED PORK TENDERLOIN

Steps:

• Brush pork with oil and sprinkle with salt and pepper. Let meat come to room temperature (about 30 minutes out of refrigerator). Make glaze: combine remaining ingredients in saucepan and bring to boil. Reduce heat and allow to thicken slightly. Heat grill or grill pan to medium high heat. Grill meat and cook to internal temperature of 155 degrees F (approx. 25 minutes). Glaze meat the last 5-10 minutes of cooking time. Let meat rest 5-10 minutes and slice.

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.

GRILLED CHIPOTLE TENDERLOIN

Steps:

• Whisk cilantro, chiles, garlic, honey, lime juice, soy sauce, and cumin together in a bowl and pour into a resealable plastic bag. Add pork tenderloins, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
• Remove tenderloins from the marinade and shake off excess. Discard the remaining marinade and bring pork to room temperature, 20 to 30 minutes.
• Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
• Grill tenderloins on the preheated grill until slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).