INGREDIENTS:
For the Raspberry Chipotle BBQ Sauce*:
2 teaspoons canola oil
1/4 cup diced onions
1 garlic clove, minced
2 teaspoons chopped chipotle peppers in adobo sauce (just chop up the ones that come in a can)
½ cup canned tomato sauce
3 tablespoons packed brown sugar
2 tablespoons apple cider vinegar
1 cup fresh raspberries
*Sauce recipe makes 1 ½ cups, but we’re only using ½ cup for this recipe. Refrigerate or freeze the remaining sauce to use another time, or use more pork if you’re cooking for a big group!
For the Grilled Pork:
2 (1 lb each) trimmed pork tenderloins
½ cup of the Raspberry Chipotle BBQ sauce (see above)
DIRECTIONS:
To make the BBQ sauce:
Bring the oil over medium heat in a medium sauce pan. Add the onions and cook for 3-5 minutes until translucent. Add the minced garlic and cook for an additional 30-60 seconds until garlic is fragrant. Add the chipotle peppers, tomato sauce, raspberries, brown sugar and cider vinegar and stir together. Bring to a boil and then reduce heat to simmer for about 15 minutes.
Using an immersion blender (or a regular blender), blend the sauce until smooth. Refrigerate in an airtight container until ready to use.
For the Grilled Pork:
Set aside ½ cup of the Raspberry Chipotle BBQ sauce.
Pre-heat the grill to medium temperature. Place the pork tenderloins on the grill and grill until almost fully done (cooking times will vary by grill, ours took about 15-20 minutes). When the tenderloins are almost cooked, move them to indirect heat (either the top “bun shelf” if your grill has one or a burner that’s turned off with the other burners on high). Use a pastry brush to brush the top and sides of the tenderloins with about half of the reserved BBQ sauce. Close the lid and let it cook a few minutes while the sauce cooks on a bit. Flip the tenderloins and use the remaining sauce to brush the other side. Close the lid and finish cooking until pork is cooked through and juices run clear.
For the Raspberry Chipotle BBQ Sauce*:
2 teaspoons canola oil
1/4 cup diced onions
1 garlic clove, minced
2 teaspoons chopped chipotle peppers in adobo sauce (just chop up the ones that come in a can)
½ cup canned tomato sauce
3 tablespoons packed brown sugar
2 tablespoons apple cider vinegar
1 cup fresh raspberries
*Sauce recipe makes 1 ½ cups, but we’re only using ½ cup for this recipe. Refrigerate or freeze the remaining sauce to use another time, or use more pork if you’re cooking for a big group!
For the Grilled Pork:
2 (1 lb each) trimmed pork tenderloins
½ cup of the Raspberry Chipotle BBQ sauce (see above)
DIRECTIONS:
To make the BBQ sauce:
Bring the oil over medium heat in a medium sauce pan. Add the onions and cook for 3-5 minutes until translucent. Add the minced garlic and cook for an additional 30-60 seconds until garlic is fragrant. Add the chipotle peppers, tomato sauce, raspberries, brown sugar and cider vinegar and stir together. Bring to a boil and then reduce heat to simmer for about 15 minutes.
Using an immersion blender (or a regular blender), blend the sauce until smooth. Refrigerate in an airtight container until ready to use.
For the Grilled Pork:
Set aside ½ cup of the Raspberry Chipotle BBQ sauce.
Pre-heat the grill to medium temperature. Place the pork tenderloins on the grill and grill until almost fully done (cooking times will vary by grill, ours took about 15-20 minutes). When the tenderloins are almost cooked, move them to indirect heat (either the top “bun shelf” if your grill has one or a burner that’s turned off with the other burners on high). Use a pastry brush to brush the top and sides of the tenderloins with about half of the reserved BBQ sauce. Close the lid and let it cook a few minutes while the sauce cooks on a bit. Flip the tenderloins and use the remaining sauce to brush the other side. Close the lid and finish cooking until pork is cooked through and juices run clear.
FOR THE RASPBERRY CHIPOTLE BBQ SAUCE ONLY (SAUCE RECIPE MAKES 12 SERVINGS OF 2 TABLESPOONS EACH):
WEIGHT WATCHERS SMARTPOINTS:1 per (2 tablespoon) serving (SP calculated using the recipe builder on weightwatchers.com)
WEIGHT WATCHERS POINTS PLUS:1 per (2 tablespoon) serving (P+ calculated using the recipe builder on weightwatchers.com)
NUTRITION INFORMATION PER 2 TABLESPOON SERVING:
31 calories, 6 g carbs, 4 g sugars, 1 g fat, 0 g saturated fat, 0 g protein, 1 g fiber (from myfitnesspal.com)
31 calories, 6 g carbs, 4 g sugars, 1 g fat, 0 g saturated fat, 0 g protein, 1 g fiber (from myfitnesspal.com)
FOR THE PORK RECIPE USING ½ CUP RASPBERRY CHIPOTLE BBQ SAUCE (SERVES 6):
WEIGHT WATCHERS SMARTPOINTS:4 per serving (SP calculated using the recipe builder on weightwatchers.com)
WEIGHT WATCHERS POINTS PLUS:5 per serving (P+ calculated using the recipe builder on weightwatchers.com)
NUTRITION INFORMATION:
182 calories, 5 g carbs, 3 g sugars, 4 g fat, 1 g saturated fat, 33 g protein, 1 g fiber (from myfitnesspal.com)
182 calories, 5 g carbs, 3 g sugars, 4 g fat, 1 g saturated fat, 33 g protein, 1 g fiber (from myfitnesspal.com)
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