Sophisticated, yet rustic—serve slices of this herb-crusted tenderloin over soft polenta (or grits), then drizzle with the sweet-spicy sauce and garnish with raspberries and chopped herbs.


  • 1 pound pork tenderloin
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary (finely chopped)
  • 1/2 teaspoon fresh thyme (finely chopped)
  • 1/2 teaspoon garlic pepper seasoning
  • 1/4 teaspoon fine sea salt
  • 1/2 cup sweet onion (coarsely chopped)
  • 1 tablespoon olive oil
  • 1 tablespoon chipotle chile in adobo sauce (canned, chopped, plus 1 tablespoon adobo sauce)
  • 2 1/2 cups frozen raspberries (loose-pack and unsweetened)
  • 1/2 cup port (ruby)
  • 3 tablespoons sugar
  • 1 1/2 teaspoons unsweetened cocoa
  • 1/2 teaspoon ancho chile powder
  • 1/4 teaspoon fine sea salt


  1. Place pork on large piece of plastic wrap. Rub tenderloin with 1 tablespoon olive oil. Sprinkle rosemary, thyme, garlic pepper and 1/4 teaspoon salt evenly over surface of pork. Wrap tightly in the plastic wrap; refrigerate for 1 to 4 hours.
  2. Meanwhile, for sauce, cook onion in 1 tablespoon olive oil in medium saucepan over medium heat about 4 minutes or until slightly brown. Stir in chipolte chiles and adoba sauce; add frozen raspberries. Cook for 4 minutes, stirring occasionally.
  3. Remove saucepan from heat. Stir in port, sugar, cocoa, ancho chile powder, and 1/4 teaspoon salt. Return saucepan to heat. Bring to a boil. Reduce heat. Simmer, uncovered, about 8 minutes or until reduced to about 1 1/4 cups, stirring occasionally. Remove from heat and strain through a wire sieve into a bowl. Set sauce aside; discard pulp in sieve.
  4. To grill pork*, prepare a medium-hot fire in grill. Unwrap pork. Grill tenderloin, uncovered, over direct heat for 20 minutes or until internal temperature reaches 145 degrees F., turning tenderloin over halfway during grilling. Transfer tenderloin to cutting board. Loosely cover with foil; let rest for 5-10 minutes.
  5. To serve, if necessary, heat sauce just until warm. Carve pork into 1/4-inch-thick slices. Spoon sauce over slices.
  6. Serves 4
  7. * To Broil Pork: Preheat broiler. Unwrap pork. Place tenderloin on rack in broiler pan. Broil 4 inches from heat for 20 minutes, turning tenderloin over halfway during broing. Transfer tenderloin to cutting board. Loosely cover with foil; let rest for 5-10 minutes.
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