Sprinkle 1 lb. pork tenderloin with 1 tsp. black pepper and 3/4 tsp. kosher salt. Whisk 1/2 cup seedless raspberry jam, 1 Tbsp. maple syrup, 11/2 tsp. red wine vinegar, and 1 tsp. Worcestershire sauce; reserve 1/4 cup. Grill pork over medium, covered, turning and brushing with raspberry glaze occasionally, until internal temperature registers 140°F, 14 to 16 minutes. Let rest for 10 minutes. Serve with reserved glaze.
RASPBERRY CRUMB BARS
Process 1 cup whole raw almonds and 1 cup sugar in a food processor until ground. Add 1 cup flour, 1/2 cup cubed butter, and 1/2 tsp. kosher salt; process until crumbly. Press 21/2 cups mixture into a parchment-lined, greased 9-in. square baking pan. Spread with 1 cup raspberry jam. Sprinkle with remaining almond mixture and 1/4 cup sliced almonds. Bake at 375°F until golden, 25 to 30 minutes.
Whisk 2 eggs, 11/2 cups milk, 5 Tbsp. melted butter, 1/4 cup raspberry jam, and 1 tsp. vanilla. Stir in 2 cups flour, 1 Tbsp. baking powder, and 1/2 tsp. kosher salt. Cook waffles in a greased waffle iron. Heat 3/4 cup raspberry jam in a saucepan over mediumlow, stirring occasionally, until warm, about 5 minutes. Serve over waffles.