Raspberry Chipotle Pork Tenderloin Salad (Sweet Heat BBQ Salad)
Alright kids… today we’re making a salad—but don’t roll your eyes yet. This is Big Poppa’s Raspberry Chipotle Pork Tenderloin Salad, and it’s packing more flavor than most backyard BBQ plates.
We’ve got juicy pork tenderloin seasoned with Competition Stash, grilled to perfection, then finished with a bold raspberry chipotle BBQ glaze. Layer that over peppery arugula, sweet onions, roasted almonds, olives, parmesan, and fresh raspberries… now we’re talking.
Sweet, smoky, savory, and just enough attitude to make you forget you’re eating a salad.
Why This Recipe Rocks
This isn’t rabbit food—it’s a full-blown flavor party. You’ve got grilled protein, fresh greens, crunch, acid, and sweet heat all working together. It’s light enough to feel good, but bold enough to keep you coming back for “just one more bite.”
How to Make Raspberry Chipotle Pork Salad
1. Season & Grill the Pork
Season pork tenderloin generously with Competition Stash Seasoning. Grill over medium heat, turning occasionally, until internal temperature reaches 145°F.
2. Glaze It Up
Brush pork with Blues Hog Raspberry Chipotle BBQ Sauce during the final minutes. Let it caramelize slightly for that sweet heat finish.
3. Roast the Almonds & Olives
Toss almonds and olives with olive oil and a sprinkle of Stash. Heat on a griddle or skillet until warm, slightly softened, and flavorful.
4. Make the Dressing
Drizzle olive oil and raspberry vinegar together. Add a pinch of Competition Stash or Little Louie’s instead of plain salt and pepper.
5. Slice the Pork
Let the pork rest for 5–10 minutes, then slice into bite-sized pieces. Keep it juicy.
6. Build the Salad
Start with arugula, then layer in sweet onions, parmesan, roasted almonds, olives, and fresh raspberries.
7. Finish Strong
Top with sliced pork and drizzle with dressing. Optional: hit it with a little extra BBQ glaze for maximum flavor.
Serving Suggestions
- Serve as a full meal salad
- Pair with grilled bread or flatbread
- Perfect for summer dinners or meal prep
Shop Rubs & Sauces
Build Sweet & Smoky Flavor:
Competition Stash Seasoning
Blues Hog Raspberry Chipotle BBQ Sauce
FAQ
What temperature should pork tenderloin be cooked to?
145°F internal temperature, then rest before slicing.
Can I make this ahead of time?
Yes—prep components ahead and assemble fresh for best texture.
Is this salad spicy?
It has mild heat from the chipotle sauce, balanced by sweetness.
Can I substitute the vinegar?
Use red wine vinegar with a touch of honey if raspberry vinegar isn’t available.
Raspberry Chipotle Pork Tenderloin Salad
4
15 minutes
20 minutes
915
American BBQ Fusion
Salad, Pork, Dinner
This raspberry chipotle pork tenderloin salad combines smoky grilled pork, fresh arugula, sweet raspberries, and bold BBQ flavor. Seasoned with Big Poppa’s Competition Stash and finished with a raspberry chipotle glaze, the pork is juicy and packed with flavor. Roasted almonds, olives, parmesan, and a simple raspberry vinaigrette bring crunch, balance, and brightness to every bite. It’s a sweet, smoky, savory salad that eats like a full meal.
Ingredients
1 pork tenderloin
4 cups arugula
½ cup shaved parmesan
½ cup Marcona olives
½ sweet onion (Vidalia or Maui), thinly sliced
½ cup fresh raspberries
½ cup almonds
2 tbsp olive oil
2 tbsp raspberry vinegar
Directions
Season pork tenderloin with Competition Stash.
Grill over medium heat until internal temp reaches 145°F.
Brush with raspberry chipotle BBQ sauce during final minutes. Rest.
Toss almonds and olives with oil and seasoning, then roast until warm.
Mix olive oil and raspberry vinegar for dressing.
Slice pork into bite-sized pieces.
Assemble salad with arugula, onions, parmesan, almonds, olives, and raspberries.
Top with pork and drizzle with dressing. Serve immediately.
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