2 canned chipotle peppers in adobo sauce, drained, seeded and chopped
1 lb (454 g) pork tenderloins
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 bunch (9 oz/255 g) asparagus, trimmed
1 tbsp (15 mL) olive oil
Instructions
1. In small saucepan, bring jam, vinegar, garlic and chipotles to boil
over medium-high heat; cook, stirring occasionally, until jam is
melted, about 2 minutes. Remove 2 tbsp glaze to bowl and set
aside.
2. Sprinkle pork with pinch each of the salt and pepper. Brush pork
all over with glaze. Place on greased grill over medium-high heat;
close lid and grill, turning occasionally, until digital rapid-read
thermometer inserted into thickest part reads 160F about 18
minutes. Let stand for 5 minutes before carving. Drizzle pork with
reserved glaze.
3. Meanwhile, toss together asparagus, oil, and remaining salt and
pepper. Add to grill and cook, turning occasionally, until tender-
crisp, about 7 minutes. Serve with pork.
Raspberry-Chipotle Chicken With Asparagus
Replace peach jam with seedless raspberry jam; replace pork with 4
small boneless skinless chicken breasts. Grill chicken, turning once,
until no longer pink inside, about 12 minutes.
Originally Submitted
3/21/2016
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