In this quick and easy recipe, whole Pork Tenderloins are seasoned, blanketed in a sweet cherry glaze, and then grilled. The glaze caramelizes on the outside, and the pork inside is tender and juicy.

Before serving, the grilled pork tenderloins are topped with a sweet and savory cherry balsamic sauce made with dark sweet cherries, cherry preserves, and balsamic vinegar. The cherry balsamic sauce is the proverbial cherry on top, and it is as simple to make as it is delicious!

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Like my recipes for Chili Rubbed Pork Tenderloin with Apricot Glaze and Pork Tenderloin with Blackberry Sauce, this quick and easy pork tenderloin main dish is perfect for a quick weeknight family dinner, a simple Sunday supper, or an evening with friends.

Check out my easy step-by-step instructions using the foolproof 7-6-5 method of grilling pork tenderloin on a Big Green Egg or kamado-type grill. I’ve also included instructions for using a gas grill or regular charcoal grill.

Sharon’s tips:

• Leftover grilled pork tenderloin and the cherry balsamic sauce can be stored covered in the fridge for two to three days.
• To reheat leftovers, place the sliced pork in the microwave and top with the sauce. Microwave on high for about 30 seconds or until it is warm.
• If your pork tenderloin is much larger at one end than the other, fold the thinner end under like you would do with beef tenderloin. Tie it together with kitchen string before grilling it to cook evenly. Remove the string before serving.
• This recipe and the 7-6-5 method of grilling assume your tenderloins are about one pound each. If they are larger or smaller, they may take more or less time.

Grilled Pork Tenderloin with Cherry Balsamic Sauce Recipe

Serves 8

Ingredients:

2 pork tenderloins, about one pound each

3/4 cup cherry preserves, can substitute cherry jam

3 tablespoons balsamic vinegar

1/2 teaspoon ground allspice

1 tablespoon olive oil

1 shallot, peeled and chopped

2 cups dark sweet cherries, pitted

1/4 teaspoon cayenne pepper

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Directions:

If you use a Big Green Egg, set it up for direct grilling. Add natural lump charcoal to the firebox and light the charcoal. Add the cooking grid, open the top and bottom vents and let the BGE rise to the desired temperature. Adjust the top and bottom vents to maintain the desired temperature—Preheat to 350 degrees F.

If you use a gas grill, follow your manufacturer’s directions for zone cooking and set it up for direct grilling on one side and leave the other side off. Preheat to 350 degrees F. If using a regular charcoal grill, follow your manufacturer’s recommendations and pile the coals on one side of the grill and leave the other side empty.

Clean and oil the cooking grate to prevent the pork from sticking.

Prepare the pork tenderloins by removing the silver skin, a whitish, tough rectangular band of connective tissue that doesn’t break down when cooked. I like to use a sharp fish fillet knife. Insert the knife blade just under a corner of the skin and while holding the tip of the skin with one hand, slide the knife just under it and slowly peel it off. Set aside.

While your grill is preheating, combine the preserves, balsamic vinegar, and allspice in a small bowl. Reserve one-quarter of a cup for the glaze and set the rest aside for the sauce.

Season the pork tenderloins all over with salt and pepper and liberally coat them with the glaze.

Place the tenderloins on the grill, close the lid, and use the 7-6-5 method of grilling. Grill the tenderloins for seven minutes without disturbing them. Then, turn them over, apply more glaze, close the lid, and grill for six minutes on the other side. After that, if you are using a Big Green Egg or a kamado-type grill, shut the vents completely and let the tenderloins cook with the lid closed for an additional five minutes.

If you are using a gas grill for the last five minutes, turn the heat off completely, move the pork to the unlit side and close the lid. If using a charcoal grill, move the tenderloins to the side away from the coals for the last five minutes and close the lid.

After five minutes, confirm the internal temperature of the tenderloins is at least 140 degrees F. Then, remove them from the grill. Transfer the pork to a platter, cover loosely with foil, and let them rest for ten minutes. The internal temperature of the pork will continue to rise to 145 degrees F, which is the safe internal temperature of pork.

While the pork is resting, heat the olive oil in a medium saucepan over medium-high heat. Add the shallots and saute for two minutes or until tender. Next, add the cherries, cayenne pepper, and the remainder of the glaze mixture you set aside earlier. Let this mixture boil for eight minutes or until the sauce has thickened and is reduced slightly. Taste and add additional salt, if needed.

Use an immersion blender to blend the cherry balsamic sauce until smooth. You can also use a regular blender or a food processor. Be careful with the hot liquid. If using a blender, be sure to cover the lid with a kitchen towel.

To serve, slice the pork tenderloins and spoon the cherry balsamic sauce over the top. Enjoy!

Sharon Rigsby is the blogger behind Grits and Pinecones, a cooking, and hospitality blog. Check out her recipes at gritsandpinecones.com.

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