Grilled Pork Tenderloin with Raspberry-Chipotle Dressing

Dear Faithful Readers:

I am sorry that it has been so long since I've posted. I was on a brief hiatus, but rest assured, I am still here!

That being said, I'd like to share a recipe that I made last night for dinner with the girls. It was an excellent summer meal and very easy to make. The recipe is from the June/July issue of Cooking Pleasures Magazine.




Grilled Pork Tenderloin with Raspberry-Chipotle Dressing

• 1 (1 1/4 lb.) pork tenderloin
• 1/4 tsp salt
• 1/8 tsp freshly cracked black pepper
• 1/3 cup raspberry preserves
• 1/4 cup mayonnaise
  
• 1/4 cup fresh lemon juice
• 2 to 3 tsp minced chipotle chiles in adobo sauce*
• 8 cups lightly packed baby spinach
• 1/2 cup fresh raspberries

Heat grill to medium/medium-high.

Sprinkle pork with salt & pepper, cover and grill for (turning to brown on all sides) 12-15 minutes or until internal temperature reaches 145 degrees (pork will be a little pink in center, don't be afraid! This is completely safe and much tastier than cooking the daylights out of your meat!)

Remove pork from grill and tent with foil. Let rest for 10 minutes before thinly slicing to allow juices to redistribute.

Meanwhile, whisk preserves, mayonnaise, lemon juice, and chiles in medium bowl.

Arrange pork over spinach (I did not use spinach, but served over rice with a side of asparagus & a salad). Top with dressing, sprinkle with fresh raspberries.

*Chipotle chiles in adobo sauce can be found in the Hispanic foods section of the supermarket.

PS- I apologize for my lack of quality photos in recent posts... you can surely tell the difference between my pictures (amateur) and Ryan's (aka "the boyfriend" aka "the multi-talented man"!