Sweet and Spicy . . . Pork Tenderloin made with the Kuby’s Raspberry Chipotle Spread and pork tenderloin.
For years, inspired by one of my favorite chefs, Helen Corbitt, I have served her pork tenderloin from Helen Corbitt’s Potluck.
Just recently, as we have been making an attempt at healthier meals, I made a couple of changes: no cream and substituting Kuby’s Raspberry Chipotle Spread for the original currant jam.
The new and improved recipe is sweet and spicy!
-Preparation: 20 Minutes
-Bake: 30 minutes
-Make the sauce: 5 minutes
-Slice and Serve: 5 minutes
Delicious sides for the sweet and spicy pork tenderloin: sweet potatoes, brussels sprouts and wild/long grain rice
Raspberry Chipotle Pork Tenderloin
Inspired by Helen Corbitt's recipe, the original recipe calls for currant jelly and cream in the sauce. Recently, I decided to omit the cream and much to my surprise the dish was even better. Also, Kuby's Raspberry Chipotle Spread was substituted for the currant jelly. The flavors compliment the tenderloin and rosemary quite well. This sweet and spicy tenderloin is easy enough for weekday meals. It is a perfect dish for entertaining too.
- 2 2-pound pork tenderloin
- 1/2 jar Kuby's Raspberry Chipotle Spread
- salt, freshly ground pepper and dry mustard
- 2 T. butter
- 2 T. extra-virgin olive oil
- 2 T. fresh rosemary, chopped
- 1 T. butter, room temperature
- 1 T. all-purpose flour
Preheat oven to 325ºF.
Remove the membrane from the outside of the pork tenderloin.
Rub the tenderloins with the salt, pepper and dry mustard.
Melt the butter and olive oil in an oven-proof pan or skillet. Brown the tenderloins on all sides.
Add the raspberry chipotle spread. Sprinkle with rosemary.
Cover and bake for 25 - 35 minutes.
Cook pork tenderloin to an internal temperature of 145ºF.
Place the tenderloins on a cutting board; rest for 10 minutes.
Blend the butter and flour; add to the skillet, cook over medium heat, whisking constantly.
Slice the tenderloin. Serve with the sauce. Enjoy!