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

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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.