GRILLED PORK TENDERLOIN W/ RASPBERRY CHIPOTLE SAUCE

WineCheeseScallops
Sep 2
6 min read

Summer grilling doesn’t get much better than this! Our Grilled Pork Tenderloin with Raspberry Chipotle Sauce is smoky, juicy, and bursting with sweet, tangy heat. The marinade works its magic for hours, tenderizing the pork while layering in bold flavors of garlic, honey, soy, and that irresistible raspberry-chipotle kick. Every slice is melt-in-your-mouth perfection.

Sliced pork tenderloin glazed with sauce on a white plate, garnished with fresh green leaves, next to a bowl of dipping sauce.

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This dish is a true showstopper for backyard cookouts, dinner parties, or even a special family meal. The sauce doubles as both a marinade and finishing glaze, giving the pork a glossy, sticky coating that locks in flavor. If you love a balance of sweet and spicy with that smoky char from the grill, this is the recipe you’ve been waiting for!

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Honey, chipotle sauce, garlic cloves, and soy sauce in a measuring cup on a wooden counter. Knives in the background, kitchen setting.

Raspberry-Chipotle Sauce

Raspberry-chipotle sauce is a flavor powerhouse—it’s fruity, smoky, spicy, and tangy all in one. The sweetness of raspberries balances perfectly against the smoky heat of chipotle peppers. Using a ready-made version, (we found ours at our local farmer's market), makes this recipe effortless while still delivering complex flavor. It’s a versatile ingredient that’s not just for pork—you can also use it on chicken, salmon, or even as a dip for appetizers.

Hands finely chop garlic on a wooden cutting board. The surface is textured with wood patterns, and small garlic pieces are scattered.

Pork Tenderloin

Pork tenderloin is one of the leanest and most tender cuts of pork, making it ideal for quick cooking methods like grilling. Unlike fattier cuts, it has a delicate flavor that soaks up marinades beautifully. Because it cooks evenly and stays juicy when treated right, it’s perfect for dishes that need both tenderness and bold seasoning. Pairing it with a sweet-spicy glaze like raspberry-chipotle sauce elevates it to something restaurant-worthy.

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Recipe Inspiration & Origin

This recipe is inspired by the love of pairing fruit with pork—a timeless culinary tradition. From pork chops with apples to ham with pineapple, sweet notes have always complemented pork’s natural savoriness. Here, raspberry and chipotle create a modern twist. The sweetness of the berry highlights the pork’s tenderness, while the smoky chipotle balances everything with just the right amount of heat.

Hand with pink nails sprinkles seasoning into a bowl with dark sauce and red meat on a wood surface, creating a rich culinary scene.

We wanted a recipe that feels special but is still simple enough for a weeknight dinner. With just a quick marinade, a few turns on the grill, and a luscious sauce reduction, this dish transforms into something extraordinary. It’s the kind of meal that makes you feel like you’re dining at a high-end steakhouse, but you get to enjoy it at home—preferably outside with friends, family, and maybe a glass of red wine or a chilled rosé.

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Tips, Serving Suggestions, and Storage Advice

Hand pouring dark liquid from a Pyrex measuring cup into a glass bowl with garlic on a wooden countertop in a kitchen setting.

Marinate overnight for deeper flavor—if you can swing 12 hours, the pork will be even more flavorful.
Use a meat thermometer for accuracy—pork tenderloin is best at 145°F for juicy slices.
Let it rest—those 15 minutes are crucial for locking in juices.
Double the sauce—make extra raspberry-chipotle sauce to drizzle on roasted veggies or rice.
Slice thinly—this keeps the pork tender and lets each piece soak up more sauce.
Great with sides—try grilled asparagus, roasted potatoes, or a fresh summer salad.
Serve with wine—a fruity pinot noir or zinfandel pairs beautifully with the sauce.
Storage—wrap leftovers tightly and refrigerate up to 3 days.
Reheating—warm slices gently in a skillet with a splash of chicken stock or extra sauce to keep them moist.
Leftover magic—use cold pork in sandwiches, wraps, or grain bowls for a quick next-day meal.

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Unique Recipe Qualities | GRILLED PORK TENDERLOIN W/ RASPBERRY CHIPOTLE SAUCE

Two marinated pork tenderloins are sizzling on a black grill with visible flames below, creating a warm, smoky atmosphere.

Combines smoky, sweet, and spicy flavors in perfect harmony.
Uses raspberry-chipotle sauce both as a marinade and as a finishing glaze.
Easy prep—just whisk, marinate, grill, and reduce.
Restaurant-quality presentation with simple home cooking.
Pork tenderloin stays moist and tender with minimal effort.
Great for grilling enthusiasts and beginners alike.
Pairs well with a wide variety of side dishes.
Scales easily for larger groups or parties.
Elegant enough for entertaining but simple enough for weeknights.
Flexible—works with chicken or fish as an alternative protein.

Sliced grilled pork tenderloin on a white plate garnished with fresh basil leaves. The meat is juicy and caramelized.

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Grilled Pork Tenderloin with Raspberry Chipotle Sauce Ingredients

Sliced roast pork with glaze on a white platter, garnished with fresh green herbs. A bowl of sauce is in the background.

1 (16-ounce) bottle raspberry-chipotle sauce
2/3 cup soy sauce
3 tablespoons honey
6 garlic cloves, finely chopped
1 ½ teaspoons garlic powder
1 ½ teaspoons garlic salt
2 (1-pound) pork tenderloins

Instructions

In a medium bowl, whisk together the raspberry-chipotle sauce, soy sauce, honey, garlic, garlic powder, and garlic salt. Place the pork tenderloins in a gallon-sized zip-top bag and pour the marinade over the meat. Seal tightly, removing excess air, and turn to coat. Marinate in the refrigerator for 6 to 8 hours, turning occasionally.
Preheat a grill to medium-high heat. If the grates are not seasoned, oil them lightly with vegetable oil.
Remove the pork from the marinade and place on the grill. Brush generously with some of the marinade, reserving the rest for the sauce. Grill the tenderloins, turning every 3 minutes, until they reach an internal temperature of 145°F.
Transfer the pork to a cutting board and let rest for 15 minutes before slicing.
Meanwhile, pour the reserved marinade into a saucepan. Bring to a boil, then reduce heat and simmer until slightly thickened.
Slice the pork crosswise and serve with the warm raspberry-chipotle sauce.
Store leftovers tightly wrapped in plastic in the refrigerator for up to 3 days.

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