Preheat oven to 425°F. In a small bowl, whisk together oil, rosemary, garlic, salt
and pepper. Place tenderloins on a baking sheet and rub generously all over with
the seasoned oil. Roast, uncovered, until the internal temperature is 155°F, about
Roasted Raspberry Chipotle Pork Tenderloin
Fischer & Wieser
½ cup olive oil
2 teaspoons minced fresh rosemary
leaves, plus 4-5 sprigs for garnish
1 tablespoon minced garlic
1 teaspoon sea salt
1½ teaspoons freshly ground black pepper
2 1-pound pork tenderloins, trimmed
1¾ cups Fischer & Wieser’s The Original
Roasted Raspberry Chipotle Sauce
¼ cup fresh raspberries, for garnish
20-25 minutes. Remove the meat from the oven and set aside, loosely covered with
foil, for 10 minutes, to rest and allow the internal temperature to rise to 160°F.
While the meat is resting, heat raspberry chipotle sauce in a small saucepan until
just heated through, not to boiling. Slice the meat into ¼- to ½-inch slices; fan out
on a serving plate. Pour the heated sauce over the slices. Garnish with rosemary
sprigs and raspberries. Serve hot. Makes 6 servings.
Entrées 161
