Food Recipes Raspberry-Maple-Glazed Pork Tenderloin Be the first to rate & review! Upgrade quick-cooking pork tenderloin with a sweet and peppery fruit glaze. By Pam Lolley Pam Lolley Pam Lolley has more than 30 years of experience in the culinary industry. She was the owner and operator of a catering and baking company for eight years prior to joining Southern Living Magazine in their test kitchen in 2003. While at Southern Living, Pam developed nine of the iconic Big White Cakes for the Christmas issue along with several desserts, cakes, and pies that have been featured on Southern Living covers through the years. Real Simple's Editorial Guidelines Updated on September 4, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 40 mins Servings: 4 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. Ingredients 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 Directions 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. 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. Greg DuPree Rate it Print