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Prep 15min
Total15min
Servings4
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Ingredients
1
pork tenderloin (about 1 lb)
2
teaspoons olive or vegetable oil
1/2
teaspoon salt
1/2
teaspoon chili powder
1/4
teaspoon pepper
1
to 2 teaspoons finely chopped chipotle chiles and adobo sauce (from 7-oz can)
1
teaspoon water
1/3
cup seedless red raspberry jam
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Steps
1
Heat closed medium-size contact grill for 5 minutes. Position drip tray to catch drippings.
2
Meanwhile, cut pork in half lengthwise, then cut crosswise to make 4 equal pieces. Brush all sides with oil; sprinkle with salt, chili powder and pepper.
3
When grill is heated, place pork on grill. Close grill; cook 7 to 9 minutes or until no longer pink in center.
4
Meanwhile, in small microwavable bowl, mix jam, chiles and water. Microwave uncovered on High 20 to 30 seconds or until jam is melted and mixture is warm; stir well. To serve, drizzle raspberry mixture over pork.
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Seal remaining chipotle chiles in a freezer bag, and freeze for later use.
To fit these longer pieces of meat on the grill, place 3 pieces crosswise and the last piece lengthwise beside them.
One end of a tenderloin is usually thinner than the other end. Make those pieces a little larger than the thicker end, and they will be about the same weight.
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