Raspberry Peppercorn Tenderloin Recipe

Raspberry Peppercorn Tenderloin



ontario pork


1lb Pork Tenderloin

3Tbsp (50mL) Raspberry Jam

1Tbsp (15mL) Coarsely Cracked Pink Peppercorns (or black pepper)



Place raspberry jam and tenderloin in a sealable plastic bag for 30 mins 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 heat and reduce to medium-high just before grilling.

Cook tenderloin for 5 minutes until all sides are done for a total of 15-20 minutes (or until internal temps reach 155 oF)

Remove from heat, let it rest under tinfoil for 5 mins to allow internal temp rise to 160 oF.

Slice and serve with desired side dishes.


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  1. Victoria Ess
    May 10, 2014 / 8:14 am
    This sounds like a very unique and tasty marinade!
  2. Lynda Cook
    May 12, 2014 / 4:58 am
    thanks for sharing such a great recipe, my mouth was watering just reading it..lol

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