Raspberry-Chipotle Pork Tenderloin

Rob Kennedy, Los Gatos, CA

 

Serves 4

 

1 (½ - 1 pound) pork tenderloin

1 (13-oz.) bottle raspberry-chipotle [or, cranberry-chipotle] marinade and glaze

½ teaspoon salt

¼ teaspoon pepper

 

Trim excess fat from tenderloin. Season with salt and pepper, as desired.

Insert tenderloin in large plastic bag. Cover with raspberry-chipotle marinade and glaze.

Seal bag and turn to ensure pork is covered. Marinate in refrigerator for 4 – 5 hours.

 

Remove pork from marinade and discard plastic bag.

Grill, indirect heat, at approximately 425o F for 25 – 30 minutes, or until instant-read thermometer

shows around 155o F… Remove from grill. Tent with aluminum foil and let stand for 5 to 10 minutes.

[Temperature will rise to approximately 160o F (Medium)]

 

Slice into serving medallions and serve.

 

Note: This meat is good as a cold leftover, as well. Goes well with yams or sweet potatoes.

 

 

 

 

 

www.Men-Can-Cook.com