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I first had this at my Aunt’s house about 11 years ago when I was staying with her doing egg donation. I’ve been making it every few month ever since. This Raspberry Chipotle sauce totally makes it, And I’ve been wanting to make my own recipe for it, but it’s just so good the way it is I’ve never bothered!
Seriously though, these tenderloins are AMAZING! Similar to my Steak I start them on the stove to sear them and finish them in the oven! The Secret to the perfect pork is using a meat thermometer. You can make it without, but you don’t want pork to be raw, and you don’t want to over cook it.
I love the fresh herbs rubbed all over the tenderloin, Rosemary is one of my all time favorites. My secret to working with fresh herbs is this AMAZINGherb mincer. It makes it so fast and easy to make these!
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
4 from 6 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 16
Calories: 358kcal
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: 358kcal | Carbohydrates: 16g | Protein: 47g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 147mg | Sodium: 462mg | Potassium: 1000mg | Fiber: 3g | Sugar: 11g | Vitamin A: 40IU | Vitamin C: 15.9mg | Calcium: 37mg | Iron: 2.7mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!
I serve them baked potatoes or myRice Cooker Parmesan Riceand homemade rolls. What other Pork recipesdo you guys like?
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Reader Interactions
Comments
Hi loved your recipe and I will try it for sure. My fav Pork fillet recipe is chinese bbq pork.
Reply
Mmmm I love bbq pork! I’m a big pork fan, so it all sounds good! Loving asian food as well doesn’t hurt!
Mary Anne Wiltse
Hi Ashlee Marie. I made it and my sauce is a little spicier, but it’s wonderful! Thanks!
Reply
oh man, spicier is ALWAYS better!
pamela
pork tenderloin should not be cooked past 135 – 140 degrees or it gets dried out.
Reply
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium)
