Really Marinated Raspberry Chipotle Tenderloin

Lawn Ranger

<p />Well, I didn't get to cook the tenderloin that I had ready for Sunday evening, so it sat in the Raspberry Chipotle/Balsamic/mustard marinade for about 30 hours. No real noticeable difference....still just real good. I'm gonna have a sandwich out of it here in a few minutes before my nap. Don't call my office.....my phone will be unplugged. [p]Mike

Bordello

Lawn Ranger,
No real difference as compared to???? [p]Thanks,
New Bob

Lawn Ranger

New Bob,
Sorry...As compared to marinating for just a few hours. I told you I needed a nap.[p]Mike

Spring Chicken

Lawn Ranger,
I'm also doing a tenderloin tonight for dinner with a "pre-dinner" treat of some Turkey Bacon ABT's. It's been so long since I cooked a tenderloin I can't remember what temp to bring the Egg up to. I'm guessing 350° direct. Seems like about 138° internal on the tenderloin. Any advice would be depreciated.[p]Spring "Fine Feathered Friend" Chicken
Spring Texas USA

MickeyT

Spring Chicken,[p]You hit the nail right on the head. Make sure you let that dude rest for a few minutes before serving(as you already know I'm sure).[p]Mick

Gretl

Spring Chicken,
Here's a grand sauce for finishing the tenderloins; we had it last night on some leftover tenderloin, and we were licking the plates![p]1 T olive oil
1/2 C pitted prunes, cut up
1/2 C dried apricots, cut up
1/4 C dried cherries
2 Tbsp pine nuts
1 stick cinnamon
1/2 C port wine
2 Tbsp balsamic vinegar
1/2 C chicken broth
1/4 C heavy cream
1 Tbsp lemon zest
2 Tbsp fresh parsley, chopped[p]Heat oil over medium heat in a large skillet. Add pine nuts and dried fruit. Heat, stirring, until nuts begin to brown, about 5 minutes. Add cinnamon stick, port, and balsamic vinegar and simmer until reduced to a syrup consistency. Add chicken broth and boil for another 5 minutes or so. This can be done in advance. Just before serving, remove the cinnamon, re-heat, and stir in the heavy cream. Serve the tenderloin sliced, with the sauce poured over/around, and sprinkle with some lemon zest and parsley for a little color.

Spring Chicken

Gretl ,
That's a lot of stuff. You must'a been cleaning out the pantry. Thanks. I don't have half that stuff but I'll keep it in mind for the next one. I found a bottle of marinade we picked up at a trade show (demo). I'm using it to soak the little critter (I mean tenderloin) in. Meanwhile, I'm put'n them ABT's on right now (feed the cook first).[p]Spring "Calling It A Day" Chicken

Spring Chicken

MickeyT,
Yes... Thanks for the reminder. I tend to want to eat it NOW! [p]Spring Chicken

Bordello

Lawn Ranger,
Thanks, I almost thought you were saying the raspberry chipotle was not making a difference as compared to one without. LOL [p]Regards,
New Bob
Feeling very old. LOL

RRP

Gretl, or anybody else who can help - what are "pine nuts"? That's a new term to this country boy.

Pakak

RRP,[p]They are the nut from a piñon pine. Very common in the Southwest but also varieties are found in the Mediterranean region. When roasted and peeled, they look sorta like a slivered almond, but round edges. A sweet, mild taste.

QBabe

Gretl ,[p]OMG girl, that sounds incredible! Thanks for sharing it. Hope all is well up there in PA...[p]Tonia
:~)