Strawberry Chipotle Glazed Pork Tenderloin Recipe
What comes to mind when you think of an Easter main dish? I was honestly st-rug-gl-ing with this year’s menu because I thought lamb (did that last year) or ham. And I don’t like ham (only in a croque monsieur, and only in a croque in Paris). So, I thought, let’s dress up some pork tenderloin! And then, this strawberry chipotle glazed pork tenderloin was born. And y’all. It’s SO easy.
I wanted to showcase strawberries in the dish to really bring the whole #springtime vibe to the table, and I wanted to keep everything feeling light and fresh. This pork went perfectly with the braised artichokes and burrata salad from earlier in the week. And, the dessert you’ll see tomorrow….went perfectly with this, too!
I love the combo of strawberry and chipotle in this glaze! With a bit of honey and spot of dijon mustard, it comes together in a flavorful sauce to usher you right into the warmer weather. You will blend up a pound of strawberrys with 1-2 chipotle peppers. Your choice! More peppers will make the sauce smokier and spicier.
You add a bit of honey and dijon to the sauce, taste for salt and pepper, and then baste your pork with the sauce while it roasts. Simple! I recommend serving with the sauce on the side, but I’m also just wanting to drown everything in this springy sauce!
Now, whenever I’m making meat for a main dish that isn’t short ribs, I use a thermometer to make sure we get it right. Typically, you’ll look for juiced to run clear in a pork tenderloin, but you have to know that the strawberry glaze will tint the juices! You can see in basically all the pics that it looks like the pork is rare, but it was just right. And if you take it out of the oven at the right moment, a juicy pork tenderloin is what’s up.
I have 0 shame in using a thermometer to make sure I’m pulling meat out of the oven and off a skillet at the right time. I love, love our little Weber thermometer (#notsponsored), and I love that you can track the temp on your phone, and I love that you get an alert when you’re getting close. It’s so helpful, especially as someone who does not enjoy overcooked meat, but also doesn’t want to poison anyone.
Anyway, that’s my two part PSA for you today: make this pork tenderloin, rock out with a thermometer because it’s worth it.
