Screen Shot 2015-06-04 at 9.37.19 PM



  • 1 Canadian Pork Tenderloin, well trimmed, about 12 oz/375g
  • 3 tbsp 50 ml raspberry jam
  • 1 tbsp 15 ml coarsely cracked pink peppercorns(or black pepper)


Place raspberry jam and tenderloin in a resealable 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.

Preheat barbecue to high heat; reduce to medium-high just before grilling. Cook tenderloin on a lightly oiled grill for 5 minutes on all sides for a total of 15-20 minutes to an internal temperature of 155-160’F (68-71’C). Remove from grill.

Tent loosely with foil; let rest for 5 minutes. Slice and serve with grilled vegetables or corn on the cob.

Yield: Serves 3

Prep Time: 5 minutes

Cooking Time: 15 – 20 minutes

Recipe and photo compliments of Pork Marketing Canada