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Grilled Raspberry-Chipotle Pork Tenderloin
Total 6 hours and 50 minutes (includes marinating and resting times)
Active 35 mins
Makes 4 servings
It takes almost no time at all to mix up this marinade, which adds so much flavor. After my first time making this, I now don’t do anything else with pork tenderloin. Note that it needs to marinate for 6 to 8 hours for best results. If your family loves it as much as mine does, you may want to grill two tenderloins. There’s enough sauce to marinate both if you want to. Use a basting, grilling, or marinating sauce here, not barbecue sauce. If you can’t find raspberry-chipotle sauce, look for a different fruit-and-chipotle combination, such as mango or peach.
Ingredients
    • One 12-ounce bottle raspberry-chipotle sauce, preferably Fischer & Wieser
    • 1/4 cup soy sauce
    • 2 tablespoons honey
    • 4 garlic cloves, finely chopped
    • 1 teaspoon garlic powder
    • 1 teaspoon garlic salt
    • One 1-pound pork tenderloin
    • Vegetable oil
Directions
  1. In a medium bowl, whisk together the raspberry-chipotle sauce, soy sauce, honey, garlic, garlic powder, and garlic salt. Add the pork tenderloin to the bowl and turn to coat. Cover and marinate in the refrigerator for 6 to 8 hours.
  2. Prepare a medium-hot grill. Oil the grill grate with vegetable oil.
  3. Remove the pork from the marinade and place it on the grill. Brush it generously with some of the marinade and discard the remaining marinade. Grill the tenderloin until it reaches 145°F on an instant-read thermometer, about 15 minutes. Use tongs to rotate it a quarter-turn every 3 minutes.
  4. Transfer to a cutting board and let rest for 15 minutes. Slice crosswise and serve.
  5. Tightly wrap leftover pork in plastic and store in the refrigerator for up to 3 days. Leftover cooked pork can dry out if reheated, but it makes delicious cold sandwiches and a quick taco filling.