1 cup (8 oz) raspberry chipotle sauce, preferably from La Bella Olives
1/4 cup soy sauce
2 Tbsp honey
4 garlic cloves, minced
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp pepper
Directions
In a bowl, whisk together the raspberry chipotle sauce, soy sauce, honey, garlic, garlic powder, salt and pepper. Add the pork tenderloin to the bowl and turn to coat. Cover and marinate in refrigerator for 6 to 8 hours.
Prepare a medium-hot grill. Oil the grill grate with vegetable oil.
Remove the pork from the marinade and place it on the grill. Brush generously with some of the marinade and discard remaining marinade. Grill the tenderloin until it reaches an internal temp of 145 F on a thermometer, about 15 minutes. Use tongs to rotate it a quarter turn every 3 minutes.
Transfer to a cutting board and let rest for 15 minutes. Slice crosswise and serve with extra raspberry chipotle sauce.
Source: Magnolia Recipes – tested and revised by Bonnie Rodenberger
