Panic Nowhere Near the Disco, or Gee, your loins are tender!

The following dish is what happens when you're cooking for your boyfriend for the first time, planning on grilling some pork tenderloin, and you turn on your gas grill, and it sputters for a moment and then you realize you're out of propane. Brilliant. So you get a little panicky, pop it in the oven, and pray pray pray that it won't explode or turn out dry and crumbly like an Easy Bake Oven cake.

But then you remember that you have this magnificent sauce (from the great state of Texas) that would make even an Easy Bake Oven experiment taste like something from Alain Ducasse's kitchen: Fischer & Wieser's Roasted Raspberry Chipotle Sauce. It's smokey, savory, and and sweet all at once, and can be used as an accompaniment to pretty much any meatstuff, to make salad dressings, even as a topping for vanilla ice cream. It can also be used to power cars and may be the cure for some communicable diseases, but test results are pending.

Oven-Roasted Pork Tenderloin with Raspberry Chipotle Sauce

Recipe adapted from here
Serves 4

1/4 cup olive oil

1 tsp. dried rosemary

1 tsp. dried thyme

1 clove of garlic, minced

1/2 tsp. sea salt

1/2 tsp. ground black pepper

2 (1-pound each) pork tenderloins

1 botttle Fischer & Wieser's Roasted Raspberry Chipotle Sauce

1. Preheat oven to 425 degrees, and trim tenderloins of excess fat.

2. In a bowl, whisk together olive oil, rosemary, thyme, garlic, salt and pepper.

3. Give both tenderloins a sensual MAH-ssage with olive oil mixture, and place in a shallow baking dish.

4. Roast in the oven for 30-35 minutes or until juices run clear, turning once halfway through.

5. Five minutes before meat is done, heat sauce in a shallow saucepan. Hide the bottle if you want people to think you made it yourself.

6. Slice meat into medallions, and serve with heated sauce.

Optional side dish: 10 minutes before the meat is done roasting, place about 25 asparagus spears tossed in olive oil, salt, and pepper on a cookie sheet in the oven, too. Let them cook for 10 minutes and remove with the meat. Top with a bit of shaved parmigiano-reggiano cheese.

Notes:

1. This tenderloin turned out perfectly! Juicy, tender, delicious. Who needs a grill, anyway?

2. If you live in the DC area, I've found Fischer & Wieser sauces at the Spring Valley SuperFresh, and at World Market in Chevy Chase. Go get some!

3. There is no picture because in my state of culinary-induced euphoria, I lost all inclinations toward photography. Plus I didn't want Boyfriend to see me maniacally arranging food on a plate in the manner of a stage mother shellacking her five-year-old's foot-high beauty pageant hair do ("Hold STILL, Amber!"). Maybe not so much of a turn-on.

Happy eating!