By the end of last week, it was just too hot to contemplate turning on the stove or oven. My mom used to say that, and I really didn’t know what it meant until it was a hot humid 93 degrees in the backyard. A trip to the farmers market yielded fresh asparagus, corn, and some beautiful peaches for dessert.
A pork tenderloin was in the freezer waiting for something to happen. Surely, I’m not the only person who stares hopefully into the refrigerator seeking inspiration for dinner. It’s gotten to be a more pronounced habit since the pandemic offered limited shopping and finding “resources” became a daily challenge. This habit has not always proved to be successful - we’ve had some dubious combinations that will not be repeated. The good thing about a pork tenderloin is that it’s hard to mess up. Armed with a meat thermometer and knowing that 140 degrees is the magic number takes a lot of pressure off the cook. The refrigerator stare down yielded a half of a jar of raspberry preserves.
Pork loves a sweet glaze, so to that I added a little honey, some soy sauce, and a touch of balsamic vinegar. A pinch of fresh tarragon was a final addition although it could be optional, all the flavor was there. Pork tenderloin is – well tender – just like it says, and a marinade isn’t necessary. I reserved some glaze for dipping sauce, salted and peppered the pork and put it on a hot grill. After the first flip the glaze was brushed on and every few minutes I flipped and glazed the pork a couple of times until had a beautiful color and perfect temperature.
While the pork rested the corn and asparagus hit the grill. With the grill off I charred the peaches with a little honey to be topped with ice cream for dessert. It was a perfect summer meal from the grill. If you are looking for an easy dinner with very little prep that is just as good to serve company as it is to be a quick weeknight dinner, this menu will be your friend. Some night soon leave the stove alone and light that grill. You’ll be ever so glad you did. Enjoy!
Raspberry Glazed Pork Tenderloin
Ingredients
1-2 lb. pork tenderloin
3/4 cup raspberry preserves
1 Tbsp honey
1 Tbsp soy sauce
1 Tbsp balsamic vinegar
Optional: pinch of tarragon
Salt and pepper
Directions
Light grill.
Mix raspberry preserves with honey, soy sauce, vinegar, and tarragon.
Reserve about 1/3 cup of glaze for sauce.
Salt and pepper pork tenderloin.
Place on hot grill for 1 minute, turn and begin glazing pork.
Flip after a few minutes to glaze the other side.
Depending on thickness it should take 10 to 15 minutes, flipping and glazing a few times, to reach a temperature of 140 degrees.
Let pork rest for 10 minutes while grilling any veggies you choose.
Slice and serve with glaze on the side.
