I N G R E D I E N T S
1 (1 1/2 pounds) pork tenderloin
Goya Adobo Seasoning (see sidebar for more information)
2 teaspoons olive oil, or more as needed
3/4 cup seedless raspberry spreadable fruit
2 cloves garlic, chopped
1 cup loosely packed cilantro leaves
1 to 2 chipotles chilies canned in adobo
1 tablespoon raspberry vinegar, or other flavoring

I N S T R U C T I O N S
Prepare the tenderloin by trimming any visible fat and removing the silvery membrane with a small, sharp knife.  Cut tenderloin into slices about 1 1/2-inches thick. Pound between 2 sheets of plastic wrap, into thin cutlets. Sprinkle each with adobo seasoning and set aside for 30 minutes or longer.

Put all the remaining ingredients in a food processor or blender and puree.

Heat oil in a large skillet over medium-high heat. Sauté cutlets about 3 minutes on each side or until almost done. Pour sauce over cutlets, cover, and simmer another 3 minutes, or until the cutlets are completely done and sauce is hot and bubbly.