Raspberry-Maple-Glazed Pork Tenderloin

Upgrade quick-cooking pork tenderloin with a sweet and peppery fruit glaze.

Hands On Time:
25 mins
Total Time:
40 mins

It's hard to improve on perfectly grilled pork tenderloin, but this pepper-infused raspberry glaze manages to do it. You'll baste the meat with the maple-and-jam sauce as it cooks until the glaze is shiny and caramelized. Just enough vinegar and Worcestershire sauce balance out the sweet raspberries and syrup, bringing welcome acidity and savory depth.


  • 1 (1-lb.) trimmed pork tenderloin

  • 1 teaspoon black pepper

  • ¾ teaspoon kosher salt

  • .50 cup seedless raspberry jam (from 1 [18-oz.] jar)

  • 1 tablespoon pure maple syrup

  • 1.50 teaspoon red wine vinegar

  • 1 teaspoon Worcestershire sauce


  1. Preheat grill to medium (350°F to 400°F). Sprinkle pork evenly with pepper and salt. Whisk together jam, maple syrup, vinegar, and Worcestershire sauce in a small bowl; measure ¼ cup glaze into a separate small bowl, and reserve for serving.

  2. Place pork on oiled grates; grill, covered, turning and brushing with glaze occasionally, until a thermometer inserted into thickest portion of meat registers 140°F, 14 to 16 minutes. Remove pork from grill, and let rest 10 minutes. Slice pork, and serve with reserved ¼ cup glaze for drizzling.

    Raspberry and Maple Glazed Pork Tenderloin
    Greg DuPree
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