Yesterday was my youngest son’s birthday and we went out for a big family dinner, so no cooking at my house.  Because it was his birthday he begged me to let him stay up a little bit later than usual.  Being the best mom in the whole world, I let him.  I don’t know about other parents out there, but do you ever think about what they will remember when they are older?  Will they remember the night I let them stay up and watch that movie, on a school night.  Or… will they remember that time I chased them around the house with “Mr. Spoon” because they were throwing the football in the house and broke a window? I always wonder and then feel guilty and let them get away with some things that I know in my heart of hearts I should shut down.  Well, last night was one of those nights.  He stayed up late and the DEVIL woke up this morning! The devil also woke up in the other boy as well.  Needless to say it was not a pleasant morning and when the devils left for school I was pretty ecstatic.

Tonight is going to be another busy night with three practices and homework so we are going to have a quick family dinner and GO TO SLEEP.  This recipe is easy and I can pop it in the oven and run a few kids around and then when we all get home we can inhale our dinner together. I know there will be a time when we can all have a long and relaxing dinner, but that time is not right now in our lives.  
Enjoy and let me know your thoughts!


Chipotle Raspberry Pork Tenderloin

Makes 4-6 servings

2- 1lb. pork tenderloins
1-2 Chipotle peppers, canned in Adobo sauce, chopped
1 cup raspberry jelly
3 limes, juiced
1 1/2 Tablespoons apple cider vinegar
1 1/2 teaspoons cumin
1/2 teaspoon salt
1/2 cup chicken stock

In a zip top bag add pork, Chipotle pepper(s), raspberry jelly, lime juice, vinegar, cumin and salt. Let marinate 30 minutes or longer.  This can marinate for up to 24 hours in the fridge.

Preheat oven to 350°

Remove pork from marinade and place on a foil lined baking sheet. Sprinkle with salt and pepper. DO NOT throw away the marinade.  

Roast pork for 35-40 minutes or until it reaches 145° with an instant read thermometer. Let rest covered loosely with foil for 5-10 minutes.

While pork is roasting put the marinade in a saucepan.  Bring to a boil and let reduce.  Add chicken stock and allow to come to a boil again.  Taste for salt and pepper. If you want it a bit more spicy add a spoonful of the adobo sauce from the chipotle can. 

Slice pork and drizzle sauce over.

* Add as many chipotles as you like, but be careful they are spicy.  My family likes 3 chipotles in the marinade.
* If you have heavy cream you can add that to the sauce if it is too spicy or just to make it more decadent.