Grilled Pork Tenderloin with Raspberry Barbecue Sauce

For this recipe, you’ll be following the same basic technique from the Grilled Pork Tenderloin, but switching up the seasoning. The savory herbs, sweet raspberry preserves, and smoky barbecue sauce come together in the best way in this simple, grilled pork tenderloin.

Yield: about 4 servings

Ingredients

• 1 pork tenderloin (about 1 1/2 lbs.)

• 1 teaspoon dried thyme leaves

• 1 teaspoon dried tarragon leaves

• 1/2 teaspoon dried rosemary leaves

• 1/4 teaspoon garlic powder

• Kosher salt

• Fresh ground black pepper

• Vegetable oil

• Probe thermometer

For the sauce:

• 1 cup raspberry preserves or jam

• 1/2 cup smoky barbecue sauce (not the time to opt for an overly sweet sauce)*

• Pinch of red pepper flake (optional)

• Pinch of garlic powder (optional)

• Kosher salt

• Fresh ground black pepper

Instructions

Prepare the grill for direct heat (aiming for a grate temp around 400°F to 425°F). Combine the thyme, tarragon, and rosemary on your cutting board and give it all a rough chop. Place the herbs in a small bowl with the garlic powder, about 1/4 teaspoon kosher salt, and a few good grinds of black pepper.

While the grill heats up, remove the silver skin from the pork tenderloin. Rub the pork tenderloin with a bit of vegetable oil. Sprinkle all sides of the tenderloin with the herb mixture. Set aside until the grill is ready.

Meanwhile, combine the raspberry preserves and barbecue sauce in a small saucepan over medium heat. Warm and whisk the mixture together until you have a smooth consistency, a few minutes should do. Taste the combination. Add a pinch of red pepper flake if you want a little more heat. Adjust with salt and pepper as needed. If you find that you want the mixture to be a bit more savory, add another 1/4 teaspoon garlic powder to the sauce. Set the mixture aside for now and warm again over low heat as needed.

Place the tenderloin onto the grill and cook for a total of about 20 minutes. Rotate the tenderloin by 90° every 5 minutes. During the last 5 minutes insert the probe thermometer into the end of the tenderloin. When the internal temperature is 140°F, bring a small amount of the raspberry sauce to the grill and brush a little sauce on each side. Allow the sauce to set a little on a side before rotating the pork and coating the next side (as opposed to immediately saucing and turning the pork). Finish cooking the pork until the internal temperature reaches at least 145°F.

Remove the cooked tenderloin to a clean baking sheet, using clean tongs. Cover loosely with foil and allow to rest for at least 10 minutes. When ready to serve, cut into slices (about 1/4” to 1/2” thick). Serve with the extra raspberry barbecue sauce.

Notes

*We use Millie’s Sweet and Spicy Barbecue Sauce, made here in St. Louis and available online through their website. This is not an affiliate link, we just really love their BBQ sauce!

Grilled pork tenderloin with thyme, tarragon, and rosemary, finished with a raspberry barbecue sauce.