Raspberry Chili Wet Rub

By • July 6, 2011 • 11 Comments

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Author Notes: I love grilled pork tenderloin. It's easy to make, and fancy enough to serve to guests. It also makes a great vehicle for flavorful rubs. One of my favorites is a chili dry rub. Here I've used the idea and made it into a wet rub using raspberries. I think the tangy-sweet raspberry flavor plays well with with the warm and slightly smoky chilies and spices. The first time I made this it was a bit too loose, so taking a cue from Romesco sauce I added some almond meal which worked like a charm to get a thicker texture. I like to brine my pork tenderloin before cooking, so I don't season the pork before applying the rub. If you don't brine, make sure to season the meat with salt before you apply the rub.hardlikearmour

Makes enough for 2 pork tenderloins

  • 1 cup water
  • 1 tablespoon red wine vinegar
  • 2 dried guajillo peppers
  • 1 to 2 dried chipotle peppers
  • ¼ cup slivered almonds or 1 oz almond meal
  • 1 tablespoon olive oil
  • 6 oz rasberries
  • 1 tablespoon sugar
  • 2 teaspoons dried Mexican oregano
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  1. Bring water and vinegar to a boil in a small saucepan. Meanwhile trim the stems from the peppers, and tear or cut the peppers open to remove the seeds. Once the water is boiling add the peppers, remove from heat, and cover. Soak for about 5 minutes to soften.
  2. While the peppers are softening, put the almonds in the bowl of your food processor, and pulse to a coarse meal. Coarsely chop the peppers. Add peppers and olive oil to the almonds. Pulse several times until no large pieces of pepper remain. Add the remaining ingredients and process until smooth. Scrape down sides of bowl and process a few more seconds. Refrigerate for 30 to 60 minutes to allow flavors to meld and mixture to thicken slightly. Stir briefly before using.
  3. Apply a generous layer to pork tenderloin or chicken pieces before grilling.
Jump to Comments (11)

Tags: slightly sweet and tangy, spicy

Comments (11) Questions (0)

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about 3 years ago lapadia

Don't know how I missed this! I love using chili based dry rubs, love what you have done with the raspberries...thanks for sharing your idea, HLA!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, lapadia!

Lorigoldsby

about 3 years ago lorigoldsby

love the idea of using the almonds to help the wet rub adhere--brillant!. Do you salt brine your pork?

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I use a combo of salt and sugar to brine the pork. 1/3 cup sugar + 1.5 T salt in 1 Qt water.

Port2

about 3 years ago nogaga

This looks wonderful! Several of us have turned to pork tenderloin when faced with the raspberry challenge :)

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Pork tenderloin is perfect for raspberries and summer plus great minds think alike ;)

036

about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

You KNOW I am going to have to try this one!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I added the extra chipotle just for you!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, sdebrango! My husband claimed it to be the best pork tenderloin ever.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I have no doubt it is. I have to make this!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

What a wonderful rub. How delicious for any kind of meat.