This recipe is a personal favorite of mine. I got a tube of Olo’s smoked chipotle paste (link on the right side of page) about a year ago and wasn’t sure what to do with it. One day, while shopping, I saw a lovely pork tenderloin at the grocery store and bought it. I got home and wasn’t sure what to do. I remembered the chipotle paste and then looked in my fridge. With what I had, I concocted this recipe and it turned out great. I now make it once a month or so. The flavors are complex and amazing and it’s fairly easy to make.
I’ve got the full recipe details below and a handy new video feature, taking you step by step through the recipe. If you like it, please go to my YouTube channel and subscribe and comment on the video!
Cherry Chipotle BBQ Pork Tenderloin
This is an amazingly easy recipe with complex and delicious flavors.
CourseMain Dish
Servings
Prep Time
2-4servings
20minutes
Cook Time
Passive Time
30minutes
15minutes
Servings
Prep Time
2-4servings
20minutes
Cook Time
Passive Time
30minutes
15minutes
Ingredients
Tenderloin
1.5lb
Pork Tenderloin
6cloves
garlicsliced in half
Marinade
1/2cup
Miso Paste
3/4cup
Tart Cherry Juicefrom the jar of cherries
1/2cup
Brown Sugar
1cup
Tart Morello Cherrieschopped
4cloves
garlicchopped
1tsp
Smoked Chipotle Paste
1large
Shallotssliced thinly
2tbs
Balsamic Vinegar
2tbs
olive oil
Salt & Pepperto taste
Instructions
Marinade
In a medium mixing bowl, combine miso paste and cherry juice.
Add the remaining marinade ingredients and whisk until it’s thoroughly mixed.
Prepare the Tenderloin
Take a small paring knife and cut several small holes into the tenderloin. shove garlic clove halves into holes and press deep into the tenderloin. Cut several more small holes in the tenderloin to allow marinade to soak into the meat.
Place tenderloin and marinade in bag or container and make sure entire tenderloin is coated. Place in fridge and allow to sit for a minimum of 2 hours and a maximum of 24 hours.
Cooking
Preheat your oven to 350°. Put a small amount of olive oil in a skillet and set to medium-high heat. Remove tenderloin from container, saving the marinade in the bag.
Sear the tenderloin in the skillet, about a minute or two on each side. It is not necessary to cook the whole thing through, just sear it. It will finish cooking in the oven.
Place the tenderloin on a baking sheet lined with foil and fold up the foil to make a little boat around the tenderloin. This will make cleanup easier and allow you to collect the juices.
Cook the tenderloin in the oven for 15-20 minutes until you get an internal temperature of 145 degrees.
While the tenderloin is baking, pour out the remaining marinade into the skillet and lower the heat to medium. Simmer the marinade until it cooks and thickens, about 5-7 minutes. Once it’s ready, turn off the heat and set aside.
When the tenderloin is finished cooking, take it out of the oven, and let it sit out for 10 minutes to finish.
After the tenderloin has rested, you can put it on a cutting board to serve. Pour the juices from the foil into the sauce and stir to incorporate.
Slice the tenderloin into medallions and serve with the BBQ sauce drizzled over the top. Enjoy!
Recipe Notes
This recipe is delicious and very easy. Feel free to adjust the amounts of any of the ingredients to suit your individual tastes.
For a little variety, get some small buns and make pork sliders. Put 2 slices of the tenderloin on the bun, a spoonful of the BBQ sauce and a small scoop of a creamy coleslaw.
Save any leftover BBQ sauce. It’s great for anything else you would normally serve with BBQ sauce.
