If you're looking for something quick, sweet & spicy, and absolutely delicious, look no further than this recipe for Chipotle Berry Pork Tenderloin! The pork is grilled, but you can also sear it off in a cast-iron skillet (or skillet of your choice), and finish it in the oven.
The sauce is the star, of course, using chipotles, garlic, Dijon mustard, tomato paste, molasses, coconut sugar, cherry preserves, and raspberry jelly.
Tips to make Chipotle Berry Pork Tenderloin healthier:
- To reduce the sugar content, use fruit spreads that have no added sugar. Here's a link to a raspberry one and a cherry one imported from France!
- To further make this more sugar free, I've created it with coconut sugar rather than brown sugar.
- Buy the Roland Chipotle Peppers in Adobo. They are the only brand I found that has no wheat (gluten-free), no canola or soybean oil (I'm picky about my oils!), and only a small amount of sugar (3 grams).
- There's no substitute for the molasses in terms of flavor. Besides it's full of iron and there's only 2 Tablespoons for the entire recipe.
The method is as simple as adding everything to the sauce pan and letting it simmer for 10-15 minutes. In that amount of time, you can get the pork tenderloin cooked!
Grill over medium-high heat to get it browned all over, then lower the heat and let it cook till almost finished, about 10 minutes or until it's about 140 degrees internally.
Brush with some of the sauce, then turn it and brush the other side. Once it's reached 145 degrees, remove it from the grill and let it rest for about 5 minutes before cutting.
Cut the tenderloin into slices and top the slices with the sauce. Serve immediately and enjoy immensely.
The photo shows Sauteed Beans as the accompaniment, but this Roasted Cauliflower with Lemon Parsley Dressing would be awesome!
More Grilled Options:
- Grilled Pork Chops with Marsala Fig Sauce
- Grilled Lemon Garlic Pork Chops
- Firecracker Shrimp
- Grilled Corn Salad
Recipe
Chipotle Berry Pork Tenderloin
Ingredients
- 2 cloves garlic smashed, peeled, and minced
- 1 chipotle pepper in adobo sauce roughly chopped
- 2 teaspoons reserved adobo sauce from the pepper
- 2 Tablespoons tomato paste
- 2 Tablespoons molasses
- 1 Tablespoon coconut sugar
- 1 teaspoon Dijon mustard
- ¼ cup cherry preserves
- ½ cup raspberry jelly
- 2 pork tenderloins
Instructions
- Put all of the sauce ingredients in a medium saucepan and mix to combine. Bring to a simmer and let it reduce for 10-15 minutes. If you want it to be thicker, let it simmer longer.
- Heat a grill to medium high heat. Grill the tenderloins until they are brown on all sides. Reduce the heat (or move away from the coals), and allow to cook until the internal temperature is 140°.
- Brush exposed sides with the sauce, then turn to brush the other side. Remove from the grill when the internal temperature is 145°.
- Let rest 5-10 minutes before slicing. Top the slices with the sauce and serve immediately.
- Refrigerate any unused sauce and try it with chicken or fish!
Notes
Tips to make Chipotle Berry Pork Tenderloin healthier:
- To reduce the sugar content, use fruit spreads that have no added sugar. Here's a link to a raspberry one and a cherry one imported from France!
- To further make this more sugar free, I've created it with coconut sugar rather than brown sugar.
- Buy the Roland Chipotle Peppers in Adobo. They are the only brand I found that has no wheat (gluten-free), no canola or soybean oil (I'm picky about my oils!), and only a small amount of sugar (3 grams).
- There's no substitute for the molasses in terms of flavor. Besides, it's full of iron and there's only 2 Tablespoons for the entire recipe.
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