I needed something quick for dinner and here’s what I came up with from things in my pantry. To change things up a bit I used peppered raspberry preserves in the glaze. Incredible!!
I grilled this indoors on my cooktop grill or it can also be baked in the oven and glazed the last several minutes of cooking.
Here are a couple websites in case you have trouble finding peppered raspberry preserves and tangerine balsamic vinegar:
http://www.chefsresource.com/hot-raspberry.html
http://www.fustinis.com/store/products.asp?cat=11&pg=3
Ingredients: [‘pork tenderloin’, ‘salt’, ‘pepper’, ‘olive oil’, ‘raspberry preserves’, ‘dijon mustard’, ‘prepared horseradish’, ‘balsamic vinegar’, ‘lemon juice’]
Quantity of Ingredients: [“4 (1 -2 lb) pork tenderloin”,”2 teaspoons salt”,”1 teaspoon pepper”,”1 tablespoon olive oil”,”14 ounces peppered raspberry preserves”,”3 tablespoons Dijon mustard”,”2 teaspoons prepared horseradish”,”3 teaspoons tangerine balsamic vinegar”,”2 teaspoons lemon juice”]
Number of Servings: 8
Steps: [‘Brush pork with oil and sprinkle with salt and pepper. Let meat come to room temperature (about 30 minutes out of refrigerator). Make glaze: combine remaining ingredients in saucepan and bring to boil. Reduce heat and allow to thicken slightly. Heat grill or grill pan to medium high heat. Grill meat and cook to internal temperature of 155 degrees F (approx. 25 minutes). Glaze meat the last 5-10 minutes of cooking time. Let meat rest 5-10 minutes and slice.’]