Grilled Pork Tenderloin with Five-Spice Raspberry Sauce

Grilled Pork Tenderloin with Five-Spice Raspberry Sauce

Prep Time: 25 minutes Cook Time: 25 minutes Yield:  4 servings
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  • Crisco® Original No-Stick Cooking Spray
  • 1 (1 1/4 lb.) package boneless pork tenderloin
  • Salt and pepper
  • 1/4 teaspoon Folgers Classic Roast® Instant Coffee Crystals
  • 1/2 teaspoon raspberry or rice wine vinegar
  • 1 teaspoon Crisco® Pure Vegetable Oil
  • 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 cilantro


  1. COAT grill grates with no-stick cooking spray. Heat grill to medium (325°F to 350°F). Season tenderloin with salt and pepper. Turning occassionally, grill 20 to 25 minutes until internal temperature reaches 145°F. Remove from heat; tent with foil. Allow meat to rest 5 minutes before slicing.
  2. DISSOLVE coffee in vinegar in small cup. Heat oil in small skillet over medium heat. Add gingeroot and garlic. Cook 1 minute. Whisk in jam, cream, oyster sauce, five-spice powder and coffee mixture, cooking until sauce thickens. Serve sauce over tenderloin. Garnish with cilantro.

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