Raspberry Peppercorn Tenderloin
1 lb (500 g) Ontario pork tenderloin
3 Tbsp (45 mL) raspberry jam
1 Tbsp (15 mL) coarsely cracked pink peppercorns (or black pepper)
- Place raspberry jam and tenderloin in a sealable 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.
- Pre-heat barbecue to high for at least 10 minutes and reduce to medium-high just before grilling. Cook tenderloin for 5 minutes on all sides for a total of 15-20 minutes, or until they reach an internal temperature of 155'F (68'C). Remove from heat, let rest under tinfoil for 5 minutes.
- Slice and serve with grilled vegetables or corn on the cob.