Raspberry-Chipotle Pork Tenderloin - Serves 6

From Tasting Colorado by Michelle Morris | North Fork Ranch, Shawnee (Owner: Karen S. May)

Grade Level - 3, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients:
2 pork tenderloins (~ 6 oz each)

Extra virgin olive oil

Chipotle chili powder

16 oz frozen raspberries

2 tbsp raspberry jam

1/4 c chicken stock

1/4 c orange juice

1/2 tsp onion salt

1/4 tsp pepper

1 tbsp cornstarch

Other/Equipment

Grill or Oven
Medium saucepan

Directions

1. Rub the pork with olive oil and sprinkle very lightly with chipotle seasoning. Heat grill to medium high OR preheat oven to 375 degrees; grill or roast until internal temperature is 145 to 150 degrees, about 30 to 40 minutes. Let meat rest before slicing.
2. Combine raspberries, jam, stock, orange juice, onion salt, pepper, and cornstarch in a medium saucepan over medium-high heat and bring to a boil. Reduce heat and simmer for 10 minutes.
3. Slice cooked pork and serve with sauce.

Future Changes/Lessons Learned
Leftover raspberry sauce can be used on other meals and desserts