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Raspberry Pork Tenderloin Recipe

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This recipe for Raspberry Pork Tenderloin is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Glaze:
1/2 C low-sugar raspberry jam
1/4 C red wine vinegar
2 T sugar (or splenda)

Tenderloin:
2 (2-3) pounds each pork tenderloin

Marinade:
1/2 C olive oil
1/2 C apple cider vinegar
2 T chopped, fresh rosemary
2 t salt
1 -1/2 t pepper
3 cloves garlic, minced
Directions:
Directions:
Trim fat and silverskin from tenderloins. to make them a consistent diamter, turn under the narrow tail ends of each tenderloin and tie the to the body of the tenderloin with kitchen string. Tie the rest of the tenderloin at 2" intervals along whole length. (I do not do this and the tenderloin turns out fine.) Prepare marinade.

Marinate the tenderloins in a resealable plastic bag, refrigerated, for up to an hour (or more). Preheat grill to medium high.

Grill the tenderloins, covered, for 4 minutes per side - rotate a final time and cook to our desired doneness. Medium rare - 145; medium 150; medium-well 155. When the desired temp is reached, brush tenderloins with glaze and grill 2 more minutes, rotating a few times to set the glaze.

Allow the tenderloins to sit for 5 minutes. Remove strings and slice meat diagonally into 1"thick slices.
Number Of Servings:
Number Of Servings:
8-6 oz servings
Preparation Time:
Preparation Time:
30 mins.
Personal Notes:
Personal Notes:
Favorite summer grilled item.

 

 

 

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