In this quick and easy recipe, whole Pork Tenderloins are seasoned, blanketed in a sweet cherry glaze, and then grilled on a Big Green Egg. 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!
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.
Here’s a list of ingredients:
- Pork tenderloin – is a long, lean, and tender boneless cut of pork that cooks quickly and has a delicate mild flavor. It should not be confused with a larger pork loin that needs to be cooked low and slow. Although the names are similar, pork loin is an entirely different cut of meat and is not a suitable substitute for pork tenderloin in this recipe.
- Cherry preserves – are wonderfully sweet with a delightful cherry flavor and an essential ingredient in the cherry glaze and cherry balsamic sauce. You can substitute cherry jam.
- Balsamic Vinegar – adds a rich, sharp flavor to the glaze and sauce and balances out the sweetness of the preserves.
- Allspice, cayenne pepper, kosher salt, & pepper – add additional notes of flavor and brings everything together in one harmonious dish.
- Olive oil – is used to saute the shallots.
- Shallots – brings its mild oniony goodness to the party.
- Cherries – are the star of the sauce. I like to use frozen pitted dark cherries to save time but if you have fresh cherries, feel free to use them.
Here’s how to make grilled pork tenderloin with a sweet cherry glaze:
- Prepare your Big Green Egg by setting 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!
Frequently asked Questions:
The 7-6-5 method of grilling pork tenderloin at 350 degrees F. takes 18 minutes to cook a one-pound tenderloin. Larger or smaller tenderloins will take more or less time.
Because pork tenderloin is so lean, it does tend to dry out if cooked too long. Therefore, it does much better if grilled at a higher temperature for a shorter time. The cherry glaze also helps seal it and keep it moist in this recipe!
According to the USDA, pork’s final safe cooked temperature is 145 degrees F. The pork will still be pink, juicy, and tender at this temperature.
It should always be grilled covered to keep it from drying out.
I like to serve this dish paired with my Southern Potato Salad, Fried Corn, Creamed Corn, Grape Salad, Fried Potatoes and Onions or Crispy Onion Rings and Broccoli Slaw with Ramen Noodles or Brussels Sprout Salad with Citrus Dressing.
Add in a slice of my Easy Cheesy Texas Toast Garlic Bread, and you have a feast.
If it’s a special occasion, my Easy Vanilla Panna Cotta with Strawberries dessert will seal the deal!
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 so it will 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.
More recipes for the Big Green Egg:
If you like grilling as we do, I think you might also like these quick and easy recipes:
- Grilled Ham Steak
- Smoked Ribeye Steak
- Grilled Spatchcock Chicken
- Grilled Grouper with Mango Salsa
- Best and Easiest Grilled Chicken and Rub
- Easy Grilled Bone-In Pork Chops
- Grilled Half Chicken
If you need more recipes or menu ideas, you can check out all of my grilled and smoked recipes here.
★ If you make this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!
Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon!
📋 Recipe:
Grilled Pork Tenderloin Recipe (Big Green Egg)
Equipment
- Immersion blender Can also use a regular blender or food processor
- Big Green Egg or kamado-type grill Can also use a regular gas or charcoal grill
- Instant read, digital meat thermometer
Ingredients
- 2 pork tenderloins about one pound each
- ¾ cup cherry preserves can substitute cherry jam
- 3 tablespoons balsamic vinegar
- ½ teaspoon ground allspice
- 1 tablespoon olive oil
- 1 shallot peeled and chopped
- 2 cups dark sweet cherries pitted
- ¼ teaspoon cayenne papper
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Prepare your Big Green Egg by setting 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 cherry balsamic sauce.
- Season the pork tenderloins all over with salt and pepper and liberally coat them with the cherry 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 thickest part 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 cherry balsamic sauce has thickened and is reduced slightly. Taste and add additional salt, if needed.
- Use an immersion blender to blend the sauce until it is 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 tenderloin and spoon the cherry balsamic sauce over the top.
Notes
Nutrition
**This recipe was originally published on June 8, 2016. It is being republished on February 18, 2022, with new pictures, the addition of a Frequently Asked Question section, and additional tips. I have also gone into more detail about grilling the pork on a Big Green Egg, a gas grill, and a charcoal grill.
Can this recipe be made in an air fryer
Hi Steve, I’m sorry, but I have never made it in an air fryer so I really can’t say how it would turn out.
If you decide to try it, please let me know how it goes.
All the best,
Sharon