Saucy Chipotle Pork Tenderloin

A fruit-forward pinot noir (such as one from Oregon) with smooth tannins and a hint of smoke makes this date-sweetened chipotle sauce sing. The wine also makes a lovely pairing for leaner pork, so consider double duty done!


  • 4 Tbsp. olive oil, divided
  • 2 small red onions, 1 finely chopped
  • Kosher salt and pepper
  • 2 cloves garlic, pressed
  • 1/4 tsp. chipotle chile powder
  • 3 Tbsp. tomato paste
  • 1 c. fruit-forward Pinot Noir, such as one from Oregon
  • 3 1/2 Tbsp. red wine vinegar, divided
  • 6 pitted dates, chopped
  • 1 tsp. Worcestershire sauce
  • 1 Tbsp. plus 1 tsp Dijon mustard, divided
  • 1 1 1/4-lb pork tenderloin
  • 2 ribs celery, thinly sliced on a diagonal
  • 1 5-oz package mixed greens


    1. Heat 2 Tbsp oil in medium saucepan on medium. Add chopped onion, season with 1/2 tsp salt and 1/4 tsp pepper, and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Stir in garlic and chipotle chile powder and cook 1 minutes. Add tomato paste and cook, stirring, 2 minutes.
    2. Stir in wine and 2 Tbsp vinegar, then dates, and simmer until reduced by half, 20 min. Let cool 5 minutes. Transfer sauce to blender, add Worcestershire sauce and 1 Tbsp Dijon mustard, and puree until smooth. 
    3. Heat oven to 400°F. Heat 1 Tbsp oil in large cast-iron skillet on medium-high. Season pork tenderloin with 1/2 tsp each salt and pepper and cook, turning, until browned on all sides, 5 to 6 minutes. Brush 1/3 cup chipotle sauce all over pork, transfer skillet to oven, and roast until pork registers 140°F on instant-read thermometer inserted into thickest part,
      18 to 22 minutes.
    4. Transfer pork to cutting board, brush with 1/4 cup remaining sauce, and let rest at least 10 minutes before slicing.
    5. In large bowl, combine remaining 11/2 Tbsp vinegar and tsp mustard. Thinly slice remaining onion, add to bowl along with celery, and toss to combine; let sit 5 minutes. Stir in remaining Tbsp olive oil and season with a pinch each of salt and pepper. Add greens and toss to coat. Serve with pork and any remaining sauce.