SIMPLE SUNDAY NIGHT JUNE SUPPER ~ MESQUITE GRILLED PORK TENDERLOIN with RASPBERRY CHIPOTLE SAUCE & CHOPPED CASHEW ROMAINE SALAD

MESQUITE GRILLED PORK TENDERLOIN with ROASTED RASPBERRY CHIPOTLE SAUCE

~ A southwestern mesquite grilled juicy tenderloin topped with spicy-sweet raspberry sauce

2 (3/4) pound well-trimmed pork tenderloins

2 Tbsp. jerk seasoning

2 Tbsp. chopped fresh rosemary

freshly ground black pepper

1 cup Fischer & Wieser Roasted Raspberry Chipotle Sauce

1/2 cup fresh orange juice

zest of orange

additional chopped fresh rosemary

handful of mesquite chips soaked in water

Rub seasoning evenly over tenderloins and sprinkle with rosemary & freshly ground cracked pepper. Cover and chill several hours or overnight.
Gently heat raspberry-chipotle sauce, orange juice and zest. Reserve 1/2 cup in separate container.
Drain chips and sprinkle over hot coals. Grill tenderloins over medium-high heat about 20 minutes, turning occasionally. Let rest.
Bring marinade to boil, reduce heat and simmer 5 minutes. Add remaining 1/2 cup sauce to saucepan.
Slice tenderloin diagonally and serve with raspberry-chipotle sauce. Sprinkle with additional chopped fresh rosemary. Serve with Chopped Cashew Romaine Salad. ( serves 6)

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CHOPPED CASHEW ROMAINE SALAD

3/4 cup coarsely chopped salted cashews

1 large head torn romaine

1 small thinly sliced red onion

1/2 cup rinsed & drained chickpeas

1/4 cup extra-virgin olive oil

2 Tbsp. fresh lemon juice

1 Tbsp. fresh lemon zest

1/8 tsp. coarse salt

1 tsp. dried thyme

Whisk together olive oil, lemon juice, zest, salt and thyme. Allow flavors to blend.
Toss lettuce, onions, and chickpeas in large bowl. Toss with dressing and top with chopped cashews.

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