Pairs Well With
- 1 - 1 1/2 lb pork tenderloin
- 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)
- 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.
- 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.
- 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!
- 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!