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Grilled Pork Tenderloin w/ Raspberry Peach Chipotle BBQ Sauce

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To Serve 4 to 6.

2 pork tenderloins, about 1-1/2 pounds total, silverskin removed
1 pkg. Fredericksburg Farms Chuckwagon Steak Seasoning
Olive oil
3/4 cup FredericksburgFarms Raspberry Peach Chipotle Glaze
3 tablespoons ketchup
3/4 cup vinaigrette-style (not creamy) bottled Italian Salad Dressing


Preheat gas char grill to medium or build a hardwood charcoal fire and allow the coals to burn down to red hot, covered with a layer of white ash.

Combine the Fredericksburg Farms Chuckwagon Steak Seasoning in a bowl with just enough olive oil to make a paste.  Slather the paste all over the tenderloins, covering thoroughly.  Grill tenderloins on grill, turning often, until they reach an internal temperature of 145 degrees, about 25 to 30 minutes.

While tenderloins are grilling make the sauce by combining the Fredericksburg Farms Raspberry Peach Chipotle Glaze, ketchup, and Italian salad dressing in a bowl; whisk to blend well. Heat the sauce over low heat in a small saucepan; keep warm.  When tenderloins are done, transfer them to a cutting board and cover with foil.  Allow the meat to rest for 10 minutes before slicing into ½-inch slices.  Arrange the sliced tenderloins on a serving platter and drizzle the barbecue sauce over the meat.  Serve at once.