Raspberry Peppercorn Tenderloin

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Raspberry Peppercorn Tenderloin, 5.0 out of 5 based on 2 ratings


5 minutes

15 - 20 minutes


    • 1
      Canadian Pork Tenderloin, well trimmed, about 12 oz/375g
    • 3 Tbsp
      50 mL
      raspberry jam
    • 1 Tbsp
      15 mL
      coarsely 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.

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