Raspberry Peppercorn Tenderloin
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.