Raspberry Peppercorn TenderloinPosted on May 2, 2011 by
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.