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Grilled Raspberry - Chipotle Pork Tenderloin Recipe

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This recipe for Grilled Raspberry - Chipotle Pork Tenderloin, by , is from The Wooley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janee Almand


1-12 oz. bottle of raspberry-chipotle sauce
c. soy sauce
2 T. honey
4 garlic cloves, finely chopped
1 tsp. garlic powder
1 tsp. garlic salt
1-1 lb. pork tenerloin
vegetable oil

In a medium bowl, whisk together the raspberry-chipotle sauce, soy sauce, honey, garlic, garlic powder, and garlic salt. Add the prok tenderloin to bowl and turn to coat. Cover and marinate in the refrigerator for 6 to 8 hours.
Prepare a medium-hot grill. Oil the grill grate with vegetable oil.
Remove the prok from the marinade and place it on the grill. Brush it generously with some of the marinade and discard the remaining marinade. Grill the tenderloin until it reaches 145 on an instant read thermometer, about 15 minutes. Use tongs to rotate it a quarter turn every 3 minutes.
Transfer it to a cutting board and let rest for 15 minutes. Slice crosswise and serve.
Tightly wrap leftover pork in plastic and store in refrigerator for up to 3 days, Leftover cooked pork can dry out if reheated, but it makes delicious cold sandwiches and a quick taco filling.




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