Raspberry-Chipotle Pork Cutlets

cilantro
Compliments of Terry Ward, from Houston, Texas. The recipe was formulated after Terry discovered the Chipotle chili for the first time.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A

Ingredients

    • 1 (1 1/2 pounds) pork tenderloin
    • 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

Instructions

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.

Notes:
Goya Seasoning
- An adobo dry seasoning mix containing Salt, Granulated Garlic, Lemon Flavor, Black Pepper, Oregano and Turmeric.
Spreadable Fruit - Is a naturally sweetened fruit "jam" (no sugar added).

Additional Notes

Goya Adobo Seasoning (see notes for more information)
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