Best Smoked Pork Tenderloin Recipe with Raspberry Chipotle Sauce | Ashlee Marie

raspberry-chipotle-sauce-and-smoked-pork-tenderloin

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This delicious rosemary and thyme pork tenderloin is one of my favorite smoker recipes. The homemade raspberry chipotle sauce has the perfect amount of kick and sweetness to really balance out the flavors!

How I created this smoked Rosemary and Thyme Pork Tenderloin with Raspberry Chipotle sauce recipe

I actually have a baked version of this rosemary and thyme pork tenderloin on my site from years ago and I decided with grilling season here I needed to try it in the smoker.  OH MY GOSH! seriously it took a meal I already loved and made it even better!

I’m obsessed with fresh rosemary and thyme and I use them both in a ton of recipes.  I’ve thought about adding some garlic to this as well, but I haven’t done it yet. Hard to mess with perfection

We originally used a store bought sauce BUT one month I went to get it and I couldn’t find it anymore.  So it was time to figure out how to make it myself! I did a google search and found a few versions online and I started playing around.  

To personalize the sauce you can give it more of a kick by adding more chipotle or less.  This recipe is the balance we liked best, and taste the most like the sauce we used to buy. 

The other thing I like to do is to pure half of the sauce and strain it so the final sauce isn’t so “seedy”. But at the same time I didn’t want to get rid of ALL the berry chunks and seeds because then the sauce is too smooth!

Just take me to the pork tenderloin smoker recipe already!

If you’d rather skip my tips and tricks for smoked pork tenderloin and raspberry chipotle sauce, along with links to other pork recipes and get straight to this delicious pork tenderloin recipe– simply scroll to the bottom of the page where you can find the printable recipe card.

smoked-pork-tenderloin

Can you smoke pork?

Funny enough this is a crazy common question on google! The answer of course is YES! It’s AMAZING. I smoke these tenderloins, but I also love Ribs and Pulled Pork! I’ll have recipes up for them all soon! Let me know what other meats you’d like to see in the smoker!

What is smoked pork tenderloin good with?

The answer is pretty much anything – but here are the sides we usually make!

What Temperature do you smoke pork tenderloin at

– You want the smoker between 225 and 240 degrees

– The Cook time is about 2 hours

– You want the meat get to 145 degrees.  I recommend using a meat thermometer the whole time, but checking it when it’s close with the thermapen 

smoked-pork-tenderloin-and-raspberry-chipotle-sauce

To make this smoker recipe you’ll need this smoking equipment

  • Smoker – I am in love with this camp chef smoker!
  • Thermometer – my smoker has a thermometer but I like this instant read to double check as it gets close.
  • Grilling Gloves – I can’t tell you how much I use these silicone gloves to help pick up the hot meat off the smoker
  • Smoking Pellets – you can use any pellet you like but I really like the apple with the pork
  • Herb Mincer – okay not for smoking recipes but I adore this mincer for the rosemary and thyme 

Best Smoked Rosemary and Thyme Pork Tenderloin Recipe with Raspberry Chipotle Sauce

If you love these pork tenderloins as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

smoked-pork-tenderloin-recipe

If you love this tenderloin recipe you’ll love these other pork recipes too!

Pork Gyoza | Tonkatsu Pork Cutlet | Pork Katsudon

Here are some sides that go great with smoker recipes!

Hawaiian Rolls | Parmesan Rice | Mushroom Soup

To watch me make this Smoked Pork Tenderloin Recipe with Raspberry Chipotle Sauce play the video in the recipe card (if you’re on desktop, it should be auto playing for you). You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

smoked pork tenderloin with raspberry chipotle sauce

a delicious recipe for a baked pork loin perfectly cooked with an easy homemade raspberry chipotle sauce for just the right touch of spicy sweetness

Course: Main dish

Cuisine: American

Keyword: pork, pork loin, raspberry chipotle sauce, smoked pork loin

Servings: 16 servings

Calories: 358 kcal

Author: Ashlee Marie

Ingredients

Pork Tenderloin

  • 2 pork tenderloins
  • 2 tsp fresh rosemary
  • 1 1/2 tsp fresh thyme
  • 1 tsp Salt
  • 1/2 tsp pepper
  • 1 Tbsp oil

Raspberry chipotle sauce

  • 2 Tbsp olive oil
  • 1 Tbsp garlic minced
  • 2 serrano peppers minced
  • 2 tsp adobo sauce
  • 2 pints raspberries
  • 1/2 cup apple cider vinegar
  • 1/2 tsp salt
  • 2/3 cup light brown sugar packed

Instructions

Pork Tenderloin

  1. set the temperature of smoker to 225℉ and preheat, lid closed for at least 15 minutes.

  2. Wash pork in cool water and pat dry.

  3. Cut off excess fat and silverback.

  4. Mince rosemary and thyme and combine with the salt and pepper

  5. rub over pork and let stand 10 mins.

  6. Place the pork loin directly on the grill grate and smoke until the internal temperature registers an internal temperature of 145℉, about 2 1/2 to 3 hours.

  7. Let rest 5 minutes before slicing.

Raspberry chipotle sauce

  1. while the meat is cooking heat the oil in a medium sauce pan and add garlic and pepper and sautee for a about 2 mins

  2. add the adobo sauce and stir 

  3. bring to a simmer and add the raspberries

  4. stir until the raspberries break down and turn into a sauce

  5. add the apple cider vinegar, salt and sugar and bring back to a boil

  6. optional – puree some or all of the sauce and strain out the raspberry seeds (I like to do half so there is still some texture but not too much)

smoked-pork-tenderloin-recipe

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Instant Pot Chicken and Sausage Jambalaya with Shrimp – Recipe and video | Ashlee Marie

instant pot jambalaya recipe and video chicken sausage and shrimp

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This Instant pot Jambalaya with Chicken, sausage, Shrimp, Rice and Vegetables makes a flavorful New Orleans style meal. Jambalaya is super easy to cook in a pressure cooker and doesn’t take very much time. The Instant pot does a great job of melding the spice and flavors together quickly.

How I created this Chicken Sausage and Shrimp Jambalaya recipe

So year ago when I was learning how to cook I bought a McCormick’s Jambalaya stove top spice mix – and fell in love with jambalaya.  But of course I prefer making it more from scratch and I love making it easier if possible.  So I started making rice cooker Jambalaya! When I got my Instant pot last year I thought – this would actually be just as easy but WAY faster for making this dinner that I love! And I was right – just as delicious and seriously so quick! We’ve made this Chicken and Sausage Jambalaya like 3 times since this first time.  It’s a new favorite now!

Just take me to the Pressure cooker Jambalaya Recipe already!

If you’d rather skip my tips and tricks for instant pot jambalaya, along with links to other instant pot recipes and other Creole and Cajun recipes and go straight to this delicious Chicken Jambalaya – simply scroll to the bottom of the page where you can find the printable recipe card.

instant pot chicken sausage and shrimp jambalaya recipe and video

Tips to Make the Perfect Pressure Cooker Jambalaya

  • You want to brown the meat – I only browned the chicken because when I browned the sausage the first time I made it I got the burn notification – if you want to brown the sausage as part of the recipe make sure to deglaze the pot really good when you add the broth
  • I’ve seen a lot of recipes where after browning the meat they take it out to add the veggies and other ingredients – but I personally hate taking food out and in a lot in cooking – so I leave it – just don’t over brown or cook the chicken.  If you feel your chicken is dry of course you can take out the browned meat then add it again before closing up the instant pot.
  • The holy trinity in cajun and creole cooking is onion, bell pepper and celery – Personally I don’t love celery so I often leave it out but then people get upset with me when I do – so it’s up to you if you use them all or not.
  • Creole seasoning – you can swap it out for Cajun seasoning if you don’t have creole seasoning. 
  • Spicy level – you can leave out the cayenne pepper if you don’t like hot food – personally we love spice so it’s a great addition we love
  • I use medium grain rice as that’s what I always have around (japanese rice) but most people use long grain rice – – you can use more liquid when using longer grains
  • Shrimp cooks really quickly and easily so you actually don’t need to cook them.  Once you do the quick release and open the pot add the shrimp and then close the lid and let it sit for 10 mins – the residual heat will cook the shrimp. I was wary the first time I tried it but it worked perfectly!

pressure cooker chicken sausage and shrimp jambalaya

To make this Chicken Jambalaya you’ll need

  • Electric Pressure Cooker – I have the Instant pot 8 quart
  • nonstick inner pot
  • Creole seasoning
  • Andouille Sausage is the classic but my kids found it a little overwhelming and liked a plain smoked pork sausage better
  • Peeled and deveined Shrimp – I like to buy them all ready  to go but you can do it yourself, 

Instant Pot Jambalaya Recipe

If you love this Shrimp and Sausage Jambalaya as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

instant pot jambalaya recipe and video chicken sausage and shrimp

Yield: 6 servings

Instant Pot Chicken and Sausage Jambalaya with Shrimp

This Instant pot Jambalaya with Chicken, sausage, Shrimp, Rice and Vegetables makes a flavorful New Orleans style meal. Jambalaya is super easy to cook in a pressure cooker and doesn’t take very much time. The Instant pot does a great job of melding the spice and flavors together quickly.

Prep Time 15 minutes

Cook Time 7 minutes

Rest Time 10 minutes

Total Time 32 minutes

Ingredients

  • 2 Tbsp Olive Oil
  • 2 Chicken Breasts Chopped
  • 1/2 C butter
  • 1 onion chopped
  • 1 green pepper chopped
  • 2-3 ribs celery chopped
  • 13 oz Andouille or pork sausage thinly sliced
  • 3 tsp minced garlic
  • 1 1/2 C rice
  • 2 C Chicken Broth
  • 1 Tbsp Creole Seasoning
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Cayenne Pepper
  • 14 oz can Stewed Tomatoes
  • 2 Bay Leaves
  • 1 lbs large shrimp – peeled and deveined

Instructions

  1. add the oil and chicken to the instant pot and click “saute” – cook until browned
  2. add the butter, onion, green pepper and celery – stir and cook
  3. add the sausage and garlic and stir
  4. Add the rice, chicken broth, seasonings and stewed tomatoes – stir
  5. place the bay leaves on top and close the instant pot
  6. pressure cook on high for 7 mins
  7. do Quick release and open the instant pot
  8. add the shrimp and close the instant pot again – let the residual heat cook the shrimp for 10 mins
  9. open, stir and serve

Notes

You can cook the sausage with the chicken to brown it – it’s a personal choice – I like the flavor but it does sometimes lead to the burn notification – so make sure you deglaze the pan really good when you add the broth. I use a nonstick inner pot to help with that.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 641 Total Fat: 43g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 21g Cholesterol: 280mg Sodium: 2842mg Carbohydrates: 22g Fiber: 2g Sugar: 5g Protein: 42g

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Instant Pot Coconut Curry Chicken recipe and video | Ashlee Marie

instant pot coconut curry chicken recipe

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I adore curries – all curries, from all over the world. I love trying and making all kinds of curries. My kids new favorite is this instant pot coconut curry chicken – we’ve made it every week since I got the pressure cooker!

How I created this Instant pot chicken curry recipe

Kay I admit it – I didn’t love the instant pot at first! I like the process of cooking, and honestly it doesn’t seem to really save much time on a lot of recipes (I film recipe videos for other food bloggers so I’ve tried quite a few recipes). But I’m slowly learning what I DO like using it for – I like it for beans, eggs, yogurt, teriyaki chicken and this curry! I have loved instant pot chicken recipes! I love that I can throw it in frozen or thawed and have perfectly cooked chicken so quickly! I’d love to hear what your favorite instant pot recipes are!

Just take me to the Coconut Curry Chicken Recipe already!

If you’d rather skip my tips and tricks for this chicken curry with coconut milk, along with links to other instant pot recipes and get straight to this deliciousness – simply scroll to the bottom of the page where you can find the printable recipe card.

instant pot recipes - coconut chicken curry

Tips to Make the Perfect instant pot coconut chicken curry

  • I like to pre-measure all the spices and place them in a bowl ready to add to the recipe later
  • Refrigerate the cans of coconut milk for 24 hours – do NOT shake the can, turn the cans over and open from the other side and drain out the separated liquid – you’ll be adding the thick cream after it cooks
  • You can use just coconut oil if you like but I like the addition of the ghee as well
  • Don’t saute the garlic and ginger for too long because they burn easily and you don’t want them to stick to the bottom
  • Add the coconut water and deglaze the inner pot (I like to use the non stick inner pot to help with this) – deglaze well to try to avoid the burn notification
  • After adding all the liquid you can blend with a hand mixer to keep the sauce smoother – but you do run the risk of the burn notification
  • Add the potatoes first then the chicken to keep the chicken from touching the bottom – you can also use a silicone cooking rack – to avoid the burn notification (I don’t know if it’s my machine or what but I clearly get that notification a lot)
  • You can add fresh chicken thighs (12 mins) or frozen (15 mins), fresh chicken breasts or frozen – just change the pressure cooking time
  • If you DO get the burn notification do a quick release and check the chicken – I’ve found that every time I’ve gotten it it’s been right at the end of the cooking time anyway and the chicken is finished!
  • Don’t skimp on the cilantro! IMO it totally makes the dish! I made it one week without it and we didn’t like it as much!

instant pot chicken recipes - coconut chicken curry recipe

To make this pressure cooker chicken curry with coconut milk you’ll need

Coconut Curry Chicken

If you love this pressure cooker chicken coconut curry chicken as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

instant pot coconut chicken curry recipe

If you love this Pressure Cooker Chicken recipe you’ll love these other Instant Pot Recipes!

Instant Pot Corned Beef and Cabbage | Instant pot White chicken Chili

To watch me make this Instant Pot Coconut Chicken Curry play the video in the recipe (if on desktop, it should be auto playing for you)

coconut curry chicken instant pot recipe

coconut chicken curry

this coconut chicken curry is easy to make and tastes amazing.  It’s especially easy and flavorful in an electric pressure cooker

Course: dinner

Cuisine: Indian

Keyword: chicken curry with coconut milk, coconut chicken curry, instant pot chicken recipes, pressure cooker chicken recipes

Servings: 8 servings

Calories: 527 kcal

Author: Ashlee Marie

Ingredients

  • 2 tbsp ghee
  • 4 tbsp coconut oil
  • 2 medium onions chopped
  • 6 cloves garlic minced
  • 2 tbsp fresh grated ginger
  • 1 Tbsp ground coriander
  • 2 tsp garam masala
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground cardamom
  • 1 ½ tsp turmeric
  • 1 tsp crushed red pepper flakes
  • ¾ tsp cinnamon
  • 2 Tbsp salt
  • ½ tsp black pepper
  • 28 oz can crushed tomatoes
  • 1 C coconut water
  • 27 oz canned coconut milk (2 cans) refrigerate for 24 hours then, without shaking, turn the can over and open, separating the liquid and thick cream
  • 4 large potatoes peeled chopped
  • 6 skinless boneless chicken thighs
  • 1 batch cilantro chopped

Instructions

  1. add the ghee and coconut oil to the inner pot and press the sautee button

  2. add the onions and cook until caramelized

  3. add the garlic and ginger and cook until fragrant.

  4. add all the spices, stir and cook about 2 mins

  5. add the coconut water and deglaze the pot very well – to avoid the burn notification

  6. without stirring turn the coconut milk can over and open and pour out the liquid and set aside the thick coconut cream

  7. add the coconut milk liquid and crushed tomatoes to the pot

  8. at this point you can blend with the hand mixer – but some testers said they got the burn notification and thought that it was because the sauce thickened a little as it blended so you can also leave it

  9. add the potatoes then the chicken (the potatoes will hold the chicken up and help avoid the burn notification so don’t stir)

  10. pressure cook the thawed chicken thighs for 8-10 mins (depending on thickness), frozen thighs for 12 mins, or thawed chicken breasts for 7-9 mins (depending on thickness) or frozen breasts for 15 mins

  11. quick release

  12. pull out the chicken and shred it

  13. add the chopped cilantro, thick coconut milk and shredded chicken back into the sauce

  14. serve over rice

Recipe Video

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