Grilled Pork Tenderloin with Chipotle Raspberry Sauce

“Great for a late summer evening, the raspberry along with the spice and smokiness of the chipotle make for a perfect match for the 2017 ASR Petite Sirah. The sauce could also be used as a topper for some cream cheese or goat’s cheese for a cheese platter. While it sounds like it would be very spicy with the jalapeño and chipotle, it’s not. In fact, the first time I made this I had to keep adding more spice, and my kids don’t like spicy food.”
– Harry Wetzel, Head of Operations and Family Partner

– Serves 4 –

Brine Ingredients:
½ cup red wine vinegar
½ cup apple juice
2 Tbsp. salt
1 Bay leaf
1 tsp. black peppercorns
1 tsp. mustard seed
1 Tbsp. sugar
1 tsp. chili powder
1 tsp. cumin
½ tsp. red pepper flakes
2 garlic cloves, smashed
½ tsp. onion powder
1 cup ice
2 pork tenderloins

Raspberry Chipotle Sauce Ingredients:
1 Tbsp. olive oil
1 shallot, finely chopped
2 garlic cloves, minced
1 jalapeño, deseeded and finely chopped
2 pints fresh raspberries
¼ cup brown sugar
2 chipotle chilies – from a can of chipotle peppers in adobo, deseeded and finely chopped
3 Tbsp. adobo sauce, from the can
1 Tbsp. balsamic vinegar
¼ cup red wine vinegar
3 Tbsp. butter
1 Tbsp. fresh chives, chopped

Method of Preparation:
For the Brine: Combine all ingredients except for the ice and pork in a small saucepan over medium heat. Bring just to a boil to make sure the sugar and salt are dissolved. Add the ice and allow it to cool to room temperature. Place the pork tenderloins in a zip-lock bag and add the brine. Brine the pork for 24 hours, rotating the bag and mixing every few hours.

For the Raspberry Chipotle Sauce: Heat olive oil in a pan over medium heat. Add the shallot, jalapeño and garlic. Sautee until translucent. Add the raspberries, sugar, chipotle and adobo sauce. Stir until the raspberries begin to break apart, approximately 3-5 minutes. Add both vinegars. Reduce heat and simmer for 8 to 10 minutes, until the sauce is thickened. Strain the sauce through a fine mesh sieve to remove seeds. You should have roughly 2 cups of sauce. If there is more than that, continue to simmer until reduced enough. It should be somewhat syrupy. Set aside. (The sauce can be done up to 24 hours in advance; just cover and chill until needed).

For the Pork Tenderloin: Prepare a gas or charcoal grill for indirect heat (all the coals to one side of the grill or only half the burners on a gas grill turned on). Remove the pork from the brine and pat dry. Cook the pork over direct heat just to sear the outside, about 3 minutes per side. Move the pork away from the heat and close the lid on the grill. Cook for another 10 minutes. Place the pork on a cutting board and allow to rest for at least 5 minutes. While the pork is resting, rewarm the sauce (do not boil it). With sauce simmering, add the butter, 1 tablespoon at a time, whisking constantly until the butter has all been melted into the sauce. Remove from heat. Slice the pork at an angle and top with the sauce and garnish with chives.