Go Back
Print

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.

Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients

  • 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

Instructions

  1. Preheat oven to 325ºF.

  2. Remove the membrane from the outside of the pork tenderloin.

  3. Rub the tenderloins with the salt, pepper and dry mustard.

  4. Melt the butter and olive oil in an oven-proof pan or skillet. Brown the tenderloins on all sides.

  5. Add the raspberry chipotle spread. Sprinkle with rosemary.

  6. Cover and bake for 25 - 35 minutes.

    Cook pork tenderloin to an internal temperature of 145ºF.

  7. Place the tenderloins on a cutting board; rest for 10 minutes.

  8. Blend the butter and flour; add to the skillet, cook over medium heat, whisking constantly.

  9. Slice the tenderloin. Serve with the sauce. Enjoy!