Grilled Pork Tenderloins with Five-Spice Raspberry


  • Crisco® Original No-Stick Cooking Spray
  • 1 (1 1/4 lb.) package boneless pork tenderloins
  • Salt and pepper
  • 1/4 teaspoon Organo Gold Black Coffee Powder
  • 1/2 teaspoon raspberry or rice wine vinegar
  • 1/2 teaspoon minced gingeroot
  • 1/2 teaspoon minced garlic
  • 3 tablespoons Smucker’s® Seedless Red Raspberry Jam
  • 2 tablespoons heavy cream
  • 1 teaspoon oyster sauce
  • 1/8 teaspoon five-spice powder
  • 1 tablespoon finely chopped fresh cilantro


  1. SPRAY cool grill grates with no-stick cooking spray. Heat grill to medium (325°F to 350°F). Generously season tenderloins with salt and pepper. Grill 20 to 25 minutes or until thermometer reads 160°F. Transfer tenderloins to platter, tent with foil. Allow meat to rest for 5 minutes before slicing.
  2. DISSOLVE coffee powder in vinegar. Spray small skillet with no-stick spray. Saute gingeroot and garlic over medium heat until aromatic, about 1 minute. Whisk in the raspberry jam, heavy cream, oyster sauce, five-spice powder and vinegar-coffee mixture, cooking until the sauce thickens. Serve sauce over sliced tenderloin garnished with chopped cilantro.

Shop with me:


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: