Pork Tenderloin on the grill

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Pork Tenderloin Ingredients
  • 1 Pound Pork Tenderloin Roast
  • 1 Teaspoon Garlic Powder
  • 2 Tablespoons Olive Oil (you provide)
  • 2 Sprigs Rosemary
  • Approximately 140 calories per normal serving
  • *Ingredients make four generous servings.
  • Reduced Raspberry Sauce Ingredients
  • 1/2 Cup Red Wine Vinegar
  • 1 Bay Leaf
  • 1/2 Tablespoon Whole Peppercorns
  • 1 Tablespoon Molasses
  • 1 Clove Garlic
  • 6 Ounces Fresh Raspberries
  • 2 Tablespoons Butter
Combine 1/2 cup red wine vinegar, 1 bay leaf, 1/2 TBS whole peppercorns, 1 TBS molasses, and 1 smashed garlic clove in a small sauce pan over medium high heat. Using a whisk stir mixture. Once mixture is close to boiling, reduce heat to medium heat. Reduce liquid down to make our raspberry reduction. This should not be boiling but if you don’t see it steaming, increase heat.  Stir frequently until it reduces and becomes thicker. 
Continue to simmer the raspberry reduction sauce until for about 10-15 minutes or when the reduction is starting to thicken. Using a strainer or slotted spoon, strain the reduction, removing peppercorns and bay leaf, then discard both. Rinse raspberries and then add them to the strained reduction in pan and return to stove on medium high heat. Vigorously stir this all together with a whisk, breaking down the raspberries. Add Butter and return to a Simmer. 
Slice the Pork Tenderloin into 1” medallion slices and coat with olive oil.  Sprinkle with garlic powder and add to grill, after adding the sprigs of rosemary on the burner of the grill or smoke chamber to create a rosemary smoke.  If you aren’t grilling, you can simply sauté the pork medallions on hot sauté pan.  Sear both sides for approximately 2-3 minutes on each side.  Ensure that internal temperature is 160 degrees.  Place on a platter and then cover with raspberry reduction.  Garnish with Rosemary sprig and extra whole raspberries.    
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