Raspberry Chipotle BBQ Sauce with Pork Tenderloin
Ingredients
The BBQ Sauce
-
2
teaspoons
canola oil
-
¼
cup
diced onions
-
1
clove
garlic, minced
-
2
teaspoons
chopped chipotle peppers in adobo sauce
-
½
cup
canned tomato sauce
-
3
tablespoons
packed brown sugar
-
2
tablespoons
apple cider vinegar
-
1
cup
fresh raspberries
The Pork
-
2
(1 lb each)
trimmed pork tenderloins
-
½
cup
Raspberry Chipotle BBQ sauce
Instructions
- Heat canola oil in a medium saucepan over medium heat.
- Add diced onions and cook until translucent, about 3-5 minutes.
- Stir in minced garlic and cook for an additional 30-60 seconds.
- Add chipotle peppers, tomato sauce, raspberries, brown sugar, and apple cider vinegar; stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes.
- Blend the sauce until smooth using an immersion blender.
- Refrigerate the sauce in an airtight container until ready to use.
- Preheat the grill to medium temperature.
- Set aside ½ cup of the BBQ sauce for later use.
- Grill the pork tenderloins until almost fully cooked, about 15-20 minutes.
- Move the tenderloins to indirect heat and brush with half of the reserved BBQ sauce.
- Close the lid and cook for a few minutes, then flip and brush the other side with remaining sauce.
- Finish cooking until the pork is cooked through and juices run clear.
Nutrition Facts (estimated)
Servings
6
Calories
182
Total fat
4g
Total carbohydrates
5g
Total protein
33g
Sodium
0mg
Cholesterol
0mg
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