Grilled Peppered Raspberry Glazed Pork Tenderloin
photo by gemini08
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 4 (1 -2 lb) pork tenderloin
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 14 ounces peppered raspberry preserves
- 3 tablespoons Dijon mustard
- 2 teaspoons prepared horseradish
- 3 teaspoons tangerine balsamic vinegar
- 2 teaspoons lemon juice
directions
- Brush pork with oil and sprinkle with salt and pepper. Let meat come to room temperature (about 30 minutes out of refrigerator). Make glaze: combine remaining ingredients in saucepan and bring to boil. Reduce heat and allow to thicken slightly. Heat grill or grill pan to medium high heat. Grill meat and cook to internal temperature of 155 degrees F (approx. 25 minutes). Glaze meat the last 5-10 minutes of cooking time. Let meat rest 5-10 minutes and slice.
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Reviews
-
I had made some Habanero - Raspberry Jelly last year and was looking for recipes to use it on. I selected this one and I am so glad I did, this was fabulous! I followed the recipe and was at first a little concerned that I might not like the horse radish in the sauce, however, it was delicious and complimented the mustard and pepper jelly very nicely. It made a beautiful glaze and kept the meat wonderfully moist! Great recipe! Made and reviewed for PAC Spring 2013
RECIPE SUBMITTED BY
Diane C 2
South Lyon, Michigan