Raspberry Tenderloin

By MissHeather

Ingredients

• 1 lb pork tenderloin
• 1 tsp whole black peppercorns, cracked in plastic bag with mallet
• reserved raspberry syrup
• 1 T apple cider vinegar
• 1 tsp hoisin sauce
• 1 T liquid honey
• 1 tsp cornstarch
• 15 oz frozen raspberries in syrup drained and syrup reserved

Details

Servings 4

Preparation

Step 1

Preheat bBQ to medium-high. Cut pork tenderloin lenghtwise in half but not quite through to other side. Open tenderloin along cut and press to glatten evenly. Sprinkle with pepper on both sides.

Combine reserved raspberry surup and vinegar in small saucepan. Carefully dab vinegar mixture over top surface of tenderloin.

Add hoisin sauce, honey, and cornstarch to remaining liquid in saucepan. Boil hard for about 5 minutes until slightly reduced.

Place pork on greased grill. Close lid. Cook for 3 minutes . Turn, basting cooked surface with sauce. Cook for 3 mintues. Turn and baste. Cook for about 4 minutes, turning and basting several time.

Reheat remaining sauce to boiling. Cool Stir in reserved raspberries. Slice pork into 1/4" thick slices. Serve with warm sauce over top or on the side.