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
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
In This Recipe
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.
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.
Apply a generous layer to pork tenderloin or chicken pieces before grilling.