Pork Tenderloin with Raspberry Chipotle Sauce

This recipe came out of revising Bobby Flays New Mexican Rubbed Pork Tenderloin with Bourbon Ancho Sauce.

I made Bobby's version one time, and it was delicious, but the Bourbon Ancho Sauce took way too long to do this on a regular basis. So I started looking around and came up with my own Semi-Homemade version. It's EASY and never disappoints! Enjoy!

1 Pork Tenderloin
1 Jar of McCormicks Grill Mates Pork Rub
1 Bottle of Roasted Raspberry Chipotle Sauce (I like Bronco Bob's from Cost Plus World Market)

Tie the tenderloin so it doesn't come apart. Cover in Rub (careful if you don't like it too spicy go light on this).

Sear Tenderloin on all sides in Oven proof pan. Then finish cooking in the oven 8-10 minutes at 400 degrees.

When done let rest for a few minutes and cut into medallions.

Heat sauce in pan and serve over or on the side.

I serve this with Grilled Asparagus and Rosemary Roasted Red Potatoes.

The wine tonight is a Cabernet Sauvignon named Tiarella from local Temecula California maker Doffo.