Chipotle Raspberry Pork Tenderloin

Tonight we sat down to dinner and my husband asked what we were having.  After I told him it was Chipotle Raspberry Pork Tenderloin and it was a freezer meal, he took a bite.  He replied, "Wow, this is really good."  

I paired the pork tenderloin with Cheddar and Green Onion Biscuits.  Last month I prepped the batter for these biscuits.   I made 6 biscuits that even and then with the leftover batter, I scooped 6 more biscuits onto a parchment lined baking sheet.  Without baking, I put them in the freezer until they were frozen.  Then transferred them to a plastic freezer storage bag.  Tonight, I pulled them out of the freezer, baked them at 450 for 15 minutes and we had warm cheesy biscuits.  

Chipotle Raspberry Pork Tenderloin

Serves 6

1 envelope (1.13 ounce) chipotle pepper grill seasoning

1 (10 ounce) jar raspberry preserves

1/2 cup water

3 pounds boneless pork tenderloin

In a gallon zipper freezer bag, combine all the ingredients.  Seal and SMOOSH.  Label and freeze. 

Cooking Instructions: 

Slow Cooker: Freezer meals can be taken directly from the freezer to the slow cooker. If your meal is frozen, slow cook on low for 6-8 hours. If your meal is thawed, slow cook for at least 4-6 hours and high about 4 hours.

Basic Baking:  Bake at 425 for 20 minutes or until the internal temperature reaches 160 degrees.

Grilling:  Over medium to medium high heat, grill marinated meat as follows (discard any marinade left in the bag) Grill pork to an internal temperature of 160 degrees.