Like I said in yesterday’s Culinary Capers post, I had one recipe left to go for this week’s challenge. Trust me when I tell you that I saved the best for last!
This starts out as a crockpot project – so you can set it and forget it until it’s time to make dinner. When you’re ready, everything will come together quickly for a great meal that’s impressive enough to serve to company!
You can certainly buy raspberry barbecue sauce if you can find it in your grocery store – but you won’t be disappointed if you make my version (just be sure you give yourself time to make it if – I threw mine together when I put my pork into the crockpot so that I didn’t have to worry about it later). It’s delicious!
Raspberry-Chipotle Barbecue Sauce
(makes approximately 2/3 cup)
6 cloves garlic, peeled
1 teaspoon olive oil, divided
1 1/4 cups fresh raspberries
7 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons light corn syrup
2 tablespoons raspberry jam
2 teaspoons molasses
1 teaspoon lemon juice
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon onion powder
Place garlic on a double thickness of heavy-duty foil; drizzle with 1/2 teaspoon olive oil. Wrap foil around garlic and bake at 425 degrees F for 15-20 minutes. Remove from oven and cool for 10-15 minutes.
Once cool, place roasted garlic in a small saucepan. Add remaining ingredients and cook over medium-low heat for 15-20 minutes until sauce is thickened and bubbly. Remove from the heat and allow to cool slightly. Transfer to a food processor or blender; cover and process until smooth. Pour through a fine mesh strainer to remove seeds. Can be stored in the refrigerator for up to one month.
Brie and Raspberry Pork Tenderloin Quesadillas
with Raspberry-Chipotle Barbecue Sauce
(serves 4)
1-1.5 pound pre-seasoned raspberry-chipotle pork tenderloin
(recommended: Prairie Fresh Prime Raspberry Chipotle)
1 tablespoon vegetable oil
1/2 cup chicken stock
2 tablespoons seedless raspberry jam
1/8-1/4 cup Raspberry-Chipotle Barbecue Sauce (recipe follows), plus more for drizzling/dipping
4 thick flour tortillas
1/2 cup monterrey jack cheese, shredded and divided
4 ounces of brie cheese, sliced and divided
Heat oil in a cast iron skillet over medium-high heat until just beginning to smoke. Pat tenderloin dry with paper towels and add to hot pan. Sear for 3-4 minutes each side.
Spray crockpot with non-stick cooking spray. Add seared tenderloin, chicken stock and jam. Cover and cook for 4-6 hours until cooked through.
When tenderloin is completely cooked, remove to a plate and allow to rest. Carefully strain the cooking liquid through a strainer and into a small saucepan. Place saucepan of liquid over medium heat and allow to simmer until thick and reduced by 1/2 – approximately 15 minutes (your reduced sauce should be the thickness of a thin barbecue sauce).
While sauce reduces, return pork to crock and shred using two forks. Pour in reduced sauce plus 1/8 cup barbecue sauce. Stir to combine (sauces should just coat the meat – there should not be extra sauce in the bottom of the crock), adding additional barbecue sauce if needed.
Once meat is prepared, heat a large skillet or griddle over medium-low heat. Brush one side of four tortillas with olive oil and place oil side down in skillet. Cover one-half of each tortilla with shredded pork, then shredded monterrey jack, then brie. Drizzle with additional barbecue sauce if desired. Fold tortilla carefully over filling and flip so that cheese side is down. Cook until cheese is melted. Serve immediately.
