Pork Tenderloin with Raspberry Chipotle Sauce

Last week after enjoying a full array of meat, poultry, and seafood, the recipe that won everyone over was Pork Tenderloin with Raspberry and Chipotle Sauce. What so great about this recipe? Well, it pairs savory, herb-crusted pork with a sweet and spicy sauce. Pork generally goes well with most fruit (ahem, pork chops and applesauce). 

This is the type of recipe for a nice weeknight meal. Or better yet, show off your cooking skills by inviting a few friends over for a dinner party. Pork tenderloin only takes about 15-20 minutes to cook and the sauce can be made ahead of time. The sauce also goes well with roast turkey or chicken for an alternative to gravy. Thanksgiving dinner would be even better with this sauce, trust me. 

Note on ingredients: Chipotle peppers in adobo sauce are found in a small can in the ethnic food isle of most grocery stores. Also, pork tenderloin is typically sold in packages of two. 

Pork Tenderloin with Raspberry-Chipotle Sauce
Serves 4-6

Pork

• 2 tablespoons canola or safflower oil
• 2 cloves garlic, minced
• 2 tablespoons fresh sage, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 pork tenderloins, trimmed of silver skin

 
Sauce

• 1 tablespoon canola or safflower oil
• ¼ cup red onion, diced small
• 1 clove garlic, minced
• 1 chipotle pepper in adobo sauce, minced
• 1 (10-ounce) bag frozen raspberries
• ½ cup raspberry vinegar (or balsamic raspberry vinegar)
• ½ cup sugar
• Salt and pepper, to taste

 
 
Prepare the pork by preheating the oven to 375ºF. Combine the oil, garlic, sage, thyme, salt, and pepper in a small bowl. Rub mixture over the pork tenderloin. Let sit at room temperature for 15 minutes.
 
Start the sauce by heating the oil in saucepan set over medium heat. Add the onion, garlic, and chipotle pepper. Sauté until the onions are soft, about 5 minutes. Add the raspberries and cook until the berries start to get mushy. Add vinegar and sugar. Reduce heat to medium low and simmer until the sauce reduces by about half, about 20 minutes.
 
While the sauce is simmering, heat an oven-proof sauté pan (like cast iron pan) over medium-high heat. Sear the pork on all sides until nice and brown. Place the pan and pork in the hot oven and bake for 10-15 minutes or until the internal temperature reaches 145ºF. Remove from the oven and rest for 10 minutes before slicing and serving.
 
Finish the sauce by straining it through a fine mesh strainer set over a bowl. Press the solids and scrape off any pulp on the bottom of the strainer. Pour the sauce back into a saucepan. Season with salt and pepper. Turn the heat to medium-high and cook the sauce until reduced slightly. The sauce can be reduced to a glaze consistency if desired.
 
Serve the sauce over the pork tenderloin. 

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