Raspberry Peppercorn Tenderloin

By Dianne_H

Ingredients

• 1 lb pork tenderloin
• 3 tbsp raspberry jam
• 1 tbsp coarsley cracked pink peppercorns (or black pepper)

Preparation

Step 1

Place raspberry jam and tenderloin in a sealable plastic bag or non-metal container for a minimum 30 minutes or overnight. Place peppercorns on a large dinner plate. Remove the tenderloin from the bag and roll onto the peppered plate. Roll and message the peppercorns into the tenderloin.

Preheat the barbecue to high heat and reduce to medium high just before grilling. Cook tenderloin for 5 minutes on all sides for a total of 15 - 20 minutes or until they reach an internal temperature of 155F. Remove from heat, let rest under tinfoil for 5 minutes to allow internal temperature to rise. Slice and serve with grilled vegetables or corn on the cob.