This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone, as always. #VivaLaMorena #CollectiveBias
I love hot summer weather. You know why? No matter how hot it gets, I’ll never have to shovel it! Plus, summer is my favorite time of year because warm weather means outdoor BBQs and making memories with the family!
My family’s celebrations always center around big laughs and great food. Whether it is Father’s Day, Mother’s Day, or someone’s birthday, you can bet we will be firing up the grill to cook something tasty. I’m typically in charge of the entree, my mom brings dessert, and my brother brings pasta salad, always pasta salad. We can count on my sister to bring hotdog buns for the hamburgers, or hamburger buns for the hotdogs. We still love her.
When I first started cooking, pork tenderloin was my go-to item when I wanted a savory entree that was sure to impress the family. It is such a flavorful and lean piece of meat, it is the perfect canvas to paint any variety of flavor profiles. As any loyal reader can attest, one of the flavors I am currently hooked on is chipotle peppers – This is the fourth recipe I’ve published this summer featuring chipotles!
If you have never cooked with chipotle peppers before, there is no reason to be intimidated. Chipotles are just smoked and dried jalapenos, you will most commonly find them canned in a dark red adobo sauce made from ground chiles, herbs, and vinegar. A little will go a long way, but whatever you don’t use can be stored in the refrigerator. Though it may not be an ingredient many of you are accustomed to hunting down in the grocery store, I easily found La Morena Chipotle Peppers in Walmart’s Hispanic aisle.
I love using La Morena chipotle peppers to add authentic Latino flavors to my meals. The unmistakable deep smoky flavors of chipotle peppers in adobo sauce really contrasts nicely to the fruity sweetness of the cherries in my Cherry Chipotle BBQ Sauce. The sugar content from the cherries and molasses makes this an amazing glaze as it will cook down into a deliciously sticky syrup as the pork roasts!You will want to ensure that you save a good amount of the sauce to use as a condiment as well. Not only can it be used as a sauce for your finished tenderloin, but you can also use it when you want a little Latino flare on any of your favorite BBQ dishes. Imagine this on a pulled pork sandwich!
- in Two pork tenderloins Two typically come one package
- 2 tablespoons butter
- 1 medium onion chopped
- 3/4 cup cherry preserves
- 1/4 cup ketchup
- 1/4 cup cider vinegar
- 1/4 cup La Morena chipotle chile in adobo minced
- 1/2 tsp molasses
- 1/4 tsp fresh ground peppercorns
Let tenderloin sit out at room temperature while creating the sauce.
Saute the onions in butter in a small saucepan until translucent.
Add all remaining ingredients to saucepan and simmer for 5 minutes.
Transfer sauce to blender and puree until smooth.
Pour sauce into two separate bowls to prevent cross contamination.
Using one bowl with a smaller amount of sauce, brush liberally onto the raw meat.
Add more sauce to the this bowl as needed, but throw away any sauce that is not used since the brush came in contact with raw meat.
Preheat oven to 400 degrees.
Place tenderloins on a wire rack sitting on top of a baking sheet and roast for 30 minutes or until the internal temperature reaches 145. Cook time will vary depending on thickness of the tenderloin.
Let meat rest for 5-10 minutes then slice on the bias and serve with remaining sauce.
Note: If you do not have a baking sheet with a wire rack, you can set the pork directly onto the rack however it will cook faster and less evenly. You will still get cook results.
To learn more about La Morena, be sure to check out their website!
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