Grilled Pork Tenderloin in Raspberry Marinade

back to Main Course: Pork

print this recipe

Pairs Well With

    Zinfandel

Ingredients

  • 1 - 1 1/2 lb pork tenderloin

Marinade

  • 1/2 cup Raspberry vinegar
  • 2 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp fresh rosemary minced or ½ t. dried
  • 1 tsp fresh sage minced, or ½ t. dried
  • 1 tsp fresh thyme minced, or ½ t. dried
  • 1/2 tsp black pepper freshly ground
  • raspberry jam to taste, preferably Kozlowski Farms (Sonoma County)

Steps

  1. Trim and discard surface fat and silvery membranes from pork. Pour the marinade into a heavy plastic zip-loc bag, add tenderloin and seal. Slosh around the meat so it is well-covered, put in the fridge overnight (or 1-2 hours at room temperature). Turn meat over in the bag occasionally.
  2. Lift meat from marinade, draining back to bag or a dish so you can save as much marinade as possible. Grill meat, basting often from the marinade reserve, until the meat thermometer in the thickest parts reads 155°F, about 20-30 minutes. Meat will look a little pink when cut into in the middle, but that will fade when off the heat.
  3. Heat remaining reserved marinade to boiling in microwave or on stovetop. Sweeten to your taste with raspberry jam - the amount depends on how much marinade is left after basting, and how sweet you like your savory foods!
  4. Thinly slice the tenderloin across the grain, and place slices in a small puddle of marinade/jam sauce on each plate as you are serving. Be sure to serve with rice to soak up all the yummy juices!