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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Recipe Information
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)
Instructions
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.
Rub the pork tenderloins evenly with salt and freshly cracked black pepper, pressing gently to adhere.
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.
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.
During the last 5 minutes of grilling, brush the raspberry glaze generously over the pork tenderloins. Reserve some extra glaze for serving.
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.
Slice the pork tenderloins into medallions, about 1/2-inch thick. Serve warm with the remaining raspberry glaze on the side.
Nutrition Facts
Calories |
2287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 5868 mg | 255% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 164.7 g | ||
| Protein | 225.1 g | 450% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 149 mg | 11% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4454 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
