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Grilled Pork Tenderloin With Raspberry-Chipotle Sauce
PORK15Ingredients
65Minutes
340Calories
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Description
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.
Ingredients
US|METRIC
4 SERVINGS
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Directions
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Directions
- 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.
- 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.
- 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.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol75mg25% |
Sodium360mg15% |
Potassium660mg19% |
Protein25g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber7g28% |
Sugars14g |
Vitamin A2% |
Vitamin C45% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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