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Serves 4-6.

2 pork tenderloins, about 1½ pounds total, silverskin removed
1 pkg. Fredericksburg Farms Chuck Wagon Steak Seasoning
Olive oil
¾ cup Fredericksburg Farms Raspberry Peach Chipotle Glaze
3 tablespoons ketchup
¾ 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 Chuck Wagon 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 25-30 minutes.

While tenderloins are grilling make the sauce by combining the 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.