5 lbs. Pork Tenderloin: Rub with olive oil, salt, pepper and a little garlic powder. Place in container with 1 jar of Raven’s Original Raspberry Jalapeno Jam. Marinate overnight. Bake covered @ 350° until internal temp reads 160°. Remove foil to caramelize cook until internal temp reads 170°.
*For a 2.5 lb Tenderloin use ½ jar of the Jam; marinate for 2-3hrs; bake covered @ 400° for 1hr – removing foil halfway through to brown.