Grilled Pork Tenderloin with Raspberry-Chipotle Sauce Recipe | Yummly

Grilled Pork Tenderloin With Raspberry-Chipotle Sauce

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Sophisticated, yet rustic—serve slices of this herb-crusted tenderloin over soft polenta (or grits), then drizzle with the sweet-spicy sauce and garnish with raspberries and chopped herbs.


  • 1 pound pork tenderloin
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary (finely chopped)
  • 1/2 teaspoon fresh thyme (finely chopped)
  • 1/2 teaspoon garlic pepper seasoning
  • 1/4 teaspoon fine sea salt
  • 1/2 cup sweet onion (coarsely chopped)
  • 1 tablespoon olive oil
  • 1 can chipotle chile in adobo sauce (canned, chopped, plus 1 tablespoon adobo sauce)
  • 2 1/2 cups frozen raspberries (loose-pack and unsweetened)
  • 1/2 cup port (ruby)
  • 3 tablespoons sugar
  • 1 1/2 teaspoons unsweetened cocoa
  • 1/2 teaspoon ancho chile powder
  • 1/4 teaspoon fine sea salt
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    1. Place pork on large piece of plastic wrap. Rub tenderloin with 1 tablespoon olive oil. Sprinkle rosemary, thyme, garlic pepper and 1/4 teaspoon salt evenly over surface of pork. Wrap tightly in the plastic wrap; refrigerate for 1 to 4 hours.
    2. Meanwhile, for sauce, cook onion in 1 tablespoon olive oil in medium saucepan over medium heat about 4 minutes or until slightly brown. Stir in chipolte chiles and adoba sauce; add frozen raspberries. Cook for 4 minutes, stirring occasionally.
    3. Remove saucepan from heat. Stir in port, sugar, cocoa, ancho chile powder, and 1/4 teaspoon salt. Return saucepan to heat. Bring to a boil. Reduce heat. Simmer, uncovered, about 8 minutes or until reduced to about 1 1/4 cups, stirring occasionally. Remove from heat and strain through a wire sieve into a bowl. Set sauce aside; discard pulp in sieve.
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