Grilled pork tenderloin brushed with a smoky-sweet sauce of chipotle, molasses, cherry preserves and raspberry jelly.
Pork tenderloin cooks fast and stays lean, which makes it a good weeknight cut. It also needs some help in the flavor department, and this glaze delivers. Chipotle brings smoke and heat, molasses adds depth, and the two fruit preserves round everything out with a glossy sweetness.
The sauce simmers in about the same time it takes to grill the pork, so dinner comes together in half an hour.
No grill? Use a skillet
Sear the tenderloins in a hot cast-iron pan, then move the pan to a 400°F oven to finish. Brush on the glaze for the last few minutes so the sugars do not burn.
Leftover sauce
Any extra glaze keeps in the refrigerator for a week. It is excellent on chicken thighs, salmon or meatballs.
Chipotle Berry Glazed Pork Tenderloin
Ingredients
- 2 pork tenderloins
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo, chopped
- 2 tsp adobo sauce
- 2 tbsp tomato paste
- 2 tbsp molasses
- 1 tbsp coconut sugar
- 1 tsp Dijon mustard
- 1/4 cup cherry preserves
- 1/2 cup raspberry jelly
Instructions
- Combine everything except the pork in a small saucepan. Simmer for 10 to 15 minutes until thickened, longer for a stickier glaze.
- Heat a grill to medium-high. Sear the tenderloins until browned on all sides.
- Lower the heat or move the pork to the cooler side and cook until the center reaches about 140°F.
- Brush the sauce over the pork, turn and brush again. Take it off the grill at 145°F.
- Rest for 5 to 10 minutes, slice, and spoon more sauce over the top.