Grilled Pork With Balsamic-Red Raspberry Reduction

Makes 12 ounces cooked pork and 1/4 cup sauce total.
Serves 4; 3 ounces cooked pork and 1 tablespoon sauce per serving.

1 cup frozen unsweetened red raspberries
1/3 cup balsamic vinegar
1/4 cup finely chopped onion
2 medium garlic cloves, minced
1 tablespoon granulated sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1/8 teaspoon dried pepper flakes
1 pound pork tenderloin

Combine all the ingredients, except the pork, in a medium bowl. Stir gently, yet thoroughly until well blended. Place the pork in a shallow glass pan, such as a pie pan, spoon half of the raspberry mixture over the pork, cover and refrigerate overnight or at least 8 hours, turning occasionally. Cover and refrigerate remaining raspberry mixture until needed.

Preheat grill or grill pan coated with cooking spray over medium heat. Remove pork from marinade, discarding marinade. Pat pork dry and cook 22 minutes or until internal temperature reaches 145 degrees F with a meat thermometer, turning occasionally. Place on cutting board and let stand while preparing reduction.

Place the reserved marinade in a medium nonstick skillet, bring to a boil over medium high heat and continue boiling 3 minutes or until measures 1/4 cup liquid. Remove from heat. Thinly slice the pork and serve with sauce. Sprinkle with additional coarsely ground black pepper.