Zutaten für Grilled Peppered Raspberry Glazed Pork Tenderloin
- 1 lb pork tenderloin
- Salt and freshly ground black pepper to taste
- Pepper
- Olive Oil
- Raspberry Preserves
- 2 tbsp Dijon mustard
- Prepared Horseradish
- Balsamic Vinegar
- Lemon Juice
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Zubereitung von Grilled Peppered Raspberry Glazed Pork Tenderloin
- Pat 1 lb pork tenderloin dry with paper towels. Brush with 1 tbsp olive oil and season generously with salt and freshly ground black pepper.
- Let the pork tenderloin sit at room temperature for 15 minutes.
- **Make the glaze:** In a small saucepan, combine 1 cup peppered raspberry preserves, 1/4 cup tangerine balsamic vinegar, 2 tbsp Dijon mustard, and 1 tbsp brown sugar. Bring to a simmer over medium heat, stirring constantly.
- Reduce heat to low and simmer for 5 minutes, or until slightly thickened. Set aside.
- Preheat your grill or grill pan to medium-high heat. Alternatively, preheat your oven to 400°F (200°C).
- Grill the pork tenderloin for 5-7 minutes per side, or until the internal temperature reaches 145°F (63°C). If baking, place the pork tenderloin in a baking dish and cook for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
- Brush the pork tenderloin generously with the raspberry glaze during the last 5-10 minutes of cooking time. If grilling, baste frequently. If baking, baste halfway through and again at the end.
- Remove the pork tenderloin from the heat and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork tenderloin.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
103g
Fat
14g
Carbs
12g
