Pork Tenderloin with Raspberry-Rosé Sauce


Don't let the beauty of this dish scare you away. It's so easy to make and absolutely delicious. Pork tenderloin is great year round, but especially in the summer time on the grill. Bonus points if you pick your own raspberries at Swann Farms and make your own preserves... or you can buy the jam at Spider Hall Farm like we did

Serves: 4 to 6   |  Prep time: 10 minutes|  Cook time: 30 minutes


  • 1 Pork tenderloin
  • 1/2 C. Raspberry preserves
  • 1/4 C. Rosé wine
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Fresh raspberries (for garnish)


  1. Pre-heat grill to medium-high heat.

  2. Season pork with olive oil, salt and pepper.

  3. Grill tenderloin until well marked on the outside and internal temperature registers 145 degrees. 

  4. Remove from grill, tent lightly with foil and let rest for 10 minutes before slicing.

  5. To make the sauce, combined preserves and wine. Microwave for 1 minute. Season with salt and pepper to taste. 

  6. Slice pork, drizzle with sauce and garnish with raspberries. Serve with lemon green beans (recipe below).

Harticots Verts with Garlic and Lemon


  • 1 lb. Fresh green beans, ends tipped
  • 1 Tbsp. olive oil
  • 1 Tbsp. lemon zest, finely grated
  • 1 Tbsp. fresh lemon juice
  • 2 Cloves garlic, minced
  • Salt and pepper to taste


  1. Bring pot of water to a boil.  

  2. Drop green beans and cook until al dente.  

  3. Remove from water and dress with olive oil, lemon zest, juice, garlic, salt and pepper. 

Recipe by Gwyn Novak of No Thyme to Cook