Grilled Peppered Raspberry Glazed Pork Tenderloin
Fire up the grill and indulge in the bold flavors of Grilled Peppered Raspberry Glazed Pork Tenderloin, a recipe that's equal parts savory and sweet. This dish features perfectly seasoned pork tenderloin, coated in a peppery crust for a flavorful char, then elevated with a luscious glaze made from raspberry preserves, tangy balsamic vinegar, Dijon mustard, and aromatic rosemary. The grilling technique ensures a juicy, tender bite, while the sticky glaze caramelizes beautifully on the surface. With just 15 minutes of prep time and easy-to-follow steps, this show-stopping meal is perfect for a summer barbecue, a special gathering, or a refined weeknight dinner. Serve sliced into medallions with extra raspberry glaze on the side for a vibrant and irresistible finish!
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Ingredients
- 2 pieces (about 1 pound each) pork tenderloin
- 2 tablespoons black pepper, freshly cracked
- 1 teaspoon salt
- 1 cup raspberry preserves
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon vegetable oil (for greasing grill)
Directions
Step 1
Preheat your grill to medium-high heat (about 375°F to 400°F). Clean and oil the grates lightly with vegetable oil to prevent sticking.
Step 2
Rub the pork tenderloins evenly with salt and freshly cracked black pepper, pressing gently to adhere.
Step 3
In a small saucepan, combine raspberry preserves, balsamic vinegar, Dijon mustard, olive oil, minced garlic, and rosemary over low heat. Stir until the mixture is smooth and warmed through, about 5 minutes. Remove from heat and set aside.
Step 4
Place the pork tenderloins on the preheated grill. Cook for about 5-6 minutes per side, rotating to ensure even cooking. The internal temperature should reach 140°F.
Step 5
During the last 5 minutes of grilling, brush the raspberry glaze generously over the pork tenderloins. Reserve some extra glaze for serving.
Step 6
Remove the tenderloins from the grill and let them rest for 5 minutes. This helps retain their juices and brings the internal temperature to the recommended 145°F.
Step 7
Slice the pork tenderloins into medallions, about 1/2-inch thick. Serve warm with the remaining raspberry glaze on the side.
Nutrition Facts
| Serving size | (1312.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2286.8 |
| Total Fat 61.8g | 0% |
| Saturated Fat 14.8g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 616.9mg | 0% |
| Sodium 5868.3mg | 0% |
| Total Carbohydrate 193.1g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 164.7g | |
| Protein 225.1g | 0% |
| Vitamin D 72.6IU | 0% |
| Calcium 149.2mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 4454.4mg | 0% |
Source of Calories