Grilled Peppered Raspberry Glazed Pork Tenderloin

• 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

1. 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.

pork tenderloin, salt, pepper, olive oil, raspberry preserves, mustard, horseradish, balsamic vinegar, lemon juice

Taken from www.food.com/recipe/grilled-peppered-raspberry-glazed-pork-tenderloin-352854 (may not work)