Pork Tenderloin with Honey-Balsamic Sauce

2 pork tenderloins

Dry Rub:

1/4 c. paprika

1/4 c. kosher salt

1/4 c. fresh ground pepper

Tbsp. garlic powder

Tbsp. onion powder

tsp. ground chipotle peppers


1/3 c. seedless raspberry preserves

1/3 c. Dijon mustard

1/3 c. balsamic vinegar

1/3 c. Cox Honeyland's Honey

Wash tenderloins and pat dry. Combine dry rub ingredients together, then apply half of dry rub to each tenderloin. Set aside and let come to room temperature, about 1 hour. Prepare the grill for direct cooking over medium-high heat. Cook tenderloins over medium-high heat for 10 minutes. Turn and cook for 10 minutes more. Remove from heat and wrap in aluminum foil for 10 minutes.

Combine raspberry preserves, mustard, vinegar, and honey in a small saucepan. Heat over medium-high heat until almost boiling, then remove. To serve, slice tenderloin 1/4 to 1/2-inch thick and fan out on a plate. Drizzle warm sauce over slices.