Sweet, salty and spicy. Name a more iconic trio… I’ll wait. This strawberry-chipotle glaze is the perfect combination of those three. It goes so well on many different proteins, but I particularly love it on chicken and pork!
This recipe is one of my favorites to make in the summer time when strawberries are super ripe and sweet. I prefer using local and ripe-picked strawberries so you don’t need to add much sugar to the sauce, but you can make it with store bought, you will just need to adjust the sweetness a bit.
You’ll start by making your sauce. Top your strawberries and dice them up. You’ll want to measure your strawberries after you cut them to be sure you’re getting enough fruit. You will also need to blend up your chipotles in adobo sauce. You can either do this in a blender or you can do it in a jar using an immersion blender, or stick blender. If you need a video on how to do this, check out my Instagram reels! Once your strawberries are cut up and measured, add the rest of the ingredients to a saucepan, add in your strawberries, and bring it all to a simmer. When your mixture is nice and soft, use your immersion blender again! Buzz the sauce until completely blended and smooth. If it seems a bit too thin, go ahead and let it reduce a bit more on the stovetop until you get your desired thickness. It should be a similar consistency to a store bought BBQ sauce.
Once your sauce is finished, you’re ready to start cooking your pork! I like to use this sauce on the BBQ but it would also work well baked in the oven if you don’t have that option. When cooking your pork (or chicken or whatever protein you choose) you’ll want to keep your heat on medium. The sugars in the sauce can caramelize and burn quickly if the heat is too high. Because of this, I recommend keeping a close eye as it’s cooking and you’ll need to turn your meat a few times. To get cooking you’ll want to salt your pork generously and brush with the sauce on all sides. I like to use a silicone basting brush to get a nice even coating. Once you place your coated meat on the grill don’t walk away! You’ll want to continue to baste it. Cook your meat on one side for a couple of minutes, turn it, baste with the sauce, and repeat the process until you reach your desired temperature. I flipped and basted the tenderloin about four times in total during the cooking process.
After you pull the tenderloin off of the grill, give it a final baste with the glaze. Let your meat rest for a few minutes before cutting in and enjoy!
Strawberry Chipotle Glazed Pork Tenderloin
Equipment
- Immersion Blender
Ingredients
- 2 Pork Tenderloins
For The Sauce
- 4 cups strawberries, cut up
- 2 tbsp chipotle canned in adobo, blended
- 3 tbsp granulated sugar
- ½ lemon, juiced
- pinch salt
Instructions
For The Sauce
- Blend your chipotles in adobo into a paste, either in your blender or with your immersion blender.
- Combine strawberries, chipotle paste, sugar, lemon juice and salt in a medium saucepan and cook over medium heat until the strawberries are fully cooked and all the juice has come out, about 5 minutes.
- When your strawberries are soft and bubbling, blend your sauce using your immersion blender to get a sauce. It should be about the consistency of barbeque sauce.
- Cook for an additional 3-5 minutes to thicken the sauce to the proper consistency.
- Separate 1/4 of the sauce into a bowl and set aside.
For The Pork
- Heat your BBQ over medium heat.
- Season your tenderloins with salt.
- Cook on your BBQ over medium heat. Using a bbq brush, glaze your pork with the sauce each time your turn it. You should glaze each side at least twice, cook on each side for a few minutes at a time until cooked through to your liking, I prefer my pork at around medium or an internal temperature of 140°F.
- Serve your pork with the reserved sauce and enjoy!
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