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Published: Tuesday, 9/26/2000

Raspberry-Glazed Pork Tenderloin

2 to 3 pork tenderloins (about 2 pounds total)

1 cup raspberry barbecue sauce

Raspberry Barbecue Chutney (recipe follows)

To make your own raspberry barbecue sauce, add 1 cup raspberry preserves to 1 14-ounce bottle of tomato-based sauce (do not use hickory or very spicy sauce).

Marinate the pork tenderloins in barbecue sauce for an hour. Fold and tie thin ends of tenderloin underneath for even thickness during cooking. Grill over hot fire for 8 minutes on each side, basting with the sauce, until browned and meat thermometer registers 150 to 155 degrees. Serve with Raspberry Barbecue Chutney.

Yield: 4 servings

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