Did you know that pork tenderloin contains less fat than boneless, skinless chicken breast? Compare sources of animal protein on the Nutrition Facts Page
Raspberry Peppercorn TenderloinPosted on May 2, 2011 by admin-F0RS3
15 - 20 minutes
- 11Canadian Pork Tenderloin, well trimmed, about 12 oz/375g
- 3 Tbsp50 mLraspberry jam
- 1 Tbsp15 mLcoarsely cracked pink peppercorns (or black pepper)
Place raspberry jam and tenderloin in a resealable 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 massage the peppercorns into the tenderloin. Preheat barbecue to high heat; reduce to medium-high just before grilling. Cook tenderloin on a lightly oiled grill for 5 minutes on all sides for a total of 15-20 minutes to an internal temperature of 155-160’F (68-71’C). Remove from grill. Tent loosely with foil; let rest for 5 minutes. Slice and serve with grilled vegetables or corn on the cob.