Grilled Raspberry-Chipotle Pork Tenderloin
This recipe is courtesy of Joanna Gaines from her book Magnolia Table.
Ingredients
- One 12-ounce bottle of raspberry-chipotle sauce, preferably Ficher & Wieser
- ¼ cup soy sauce
- 2 tablespoons honey
- 4 garlic cloves, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- One 1-pound pork tenderloin(or two if cooking for more than 4 people)
- Vegetable oil
Directions
- In a medium bowl, whisk together the raspberry-chipotle sauce, soy sauce, honey, garlic, garlic powder, and garlic salt. Add the pork tenderloin to the bowl and turn to coat. Cover and marinate in the refrigerator for 6 to 8 hours.
- Prepare a medium-hot grill. Oil the grill grate with vegetable oil.
- Remove the pork from the marinade and place it on the grill. Brush it generously with some of the marinade and discard the training marinade. Grill the tenderloin until it reaches 145 degrees Fahrenheit on an instant-read thermometer, about 15 minutes. Use tongs to rotate it a quarter-turn every 3 minutes.
- Transfer to a cutting board and let rest for 15 minutes. Slice crosswise and serve.
- Tightly wrap leftover pork in plastic and store in the refrigerator for up to 3 days. Leftover cooked pork can dry out if reheated, but it makes delicious cold sandwiches and a quick taco filing.
Notes
- Makes 4 servings.
- Make marinade the day before planning to cook and serve to allow the tenderloin to marinate overnight.
