Delicious Grilled Pork Tenderloin with Dark Cherry Sauce is quick and easy to prepare and is perfect for sharing with family and friends. It would also make a wonderful Valentines Day Dinner meal!
Imagine if you will, tender, juicy and delectable grilled pork tenderloin, slathered in a dark cherry glaze and then topped with a sweet/savory mouth-watering sauce made with dark sweet cherries, cherry preserves, shallots and balsamic vinegar. Have I peaked your interest? Well, I hope so because I know you will love his recipe for Grilled Pork Tenderloin with Dark Cherry Sauce and I predict that it will quickly become one of your favorite go-to recipes. It’s perfect for a quick weeknight family dinner, or will be the star of the show when you serve it to your guests.
A few weeks ago we were in Cashiers, NC eating at one of our favorite restaurants, The Orchard, a rustic 100-year-old farmhouse in a picturesque mountain setting. The Orchard’s menu features American cuisine with a Southern flavor and my husband ordered their Panthertown Pork Tenderloin. The tenderloin was rubbed with herbs, pan roasted and served with a black cherry demi-glaze He fell in love with this wonderful entree and asked if I couldn’t come up with a similar recipe. So, with this dish as the catalyst, I experimented with different recipes and we decided that this version of Grilled Pork Tenderloin with Dark Cherry Sauce even though slightly different, is every bit as delicious as theirs.
To make this quick and easy recipe first fire up the grill and then gather your ingredients which are pork tenderloins, cherry preserves, balsamic vinegar, ground allspice, olive oil, chopped shallots, fresh or frozen pitted dark cherries, kosher salt and pepper and cayenne pepper.
Prepare your grill and preheat to medium heat or 350 degrees. Clean and oil the cooking grate to prevent the pork tenderloins from sticking.
Mix the preserves, balsamic vinegar, and allspice in a small bowl. Reserve 1/4 cup for the glaze.
Season the pork tenderloins with salt and pepper and brush the glaze on liberally.
Place the tenderloins on the grill, cover and cook for about 20-25 minutes turning every 6 minutes or so and brushing them with the reserved glaze mixture. The tenderloins are done when a meat thermometer inserted into the thickest part of the pork registers 145 degrees. Transfer the pork to a platter, cover with foil and let rest for 8-10 minutes.
While the tenderloins are cooking, heat the olive oil in a large skillet over medium-high heat. Add the shallots and saute for 1-2 minutes, or until tender. Add the cherries, cayenne, and the rest of the preserves glaze mixture. Let boil for 8-10 minutes or until the sauce has thickened. Season to taste with kosher salt and let cool for a few minutes.
Use your immersion blender to blend the cherry sauce until it is smooth or you can add the cherry sauce to your regular blender or food processor. Be careful with the hot liquid.
To serve, slice the tenderloins and spoon the dark cherry sauce over the top. Enjoy!
If you like this recipe, you might also like these pork tenderloin recipes: Herb Crusted Pork Tenderloin, Pork Tenderloin with Blackberry Sauce and Chili Rubbed Pork Tenderloin with Apricot Glaze.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings | servings |
- 2 pork tenderloins
- 3/4 cup cherry preserves or jam
- 3 Tbsp balsamic vinegar
- 3/4 tsp ground allspice
- 1 Tbsp olive oil
- 1/2 cup chopped shallots
- 2 cups pitted dark cherries fresh or frozen
- 1/4 tsp cayenne papper
- Kosher salt and pepper to taste
Ingredients
|
- Prepare your grill and preheat to medium heat or 350 degrees. Clean and oil the cooking grate to prevent the pork tenderloins from sticking.
- Mix the preserves, balsamic vinegar, and allspice in a small bowl. Reserve 1/4 cup for the glaze.
- Season the pork tenderloins with salt and pepper and brush the glaze on liberally.
- Place the tenderloins on the grill, cover and cook for about 20-25 minutes turning every 6 minutes or so and brushing them with the reserved glaze mixture. The tenderloins are done when a meat thermometer inserted into the thickest part of the pork registers 145 degrees. Transfer the pork to a platter, cover with foil and let rest for 8-10 minutes.
- While the tenderloins are cooking, heat the olive oil in a large skillet over medium-high heat. Add the shallots and saute for 1-2 minutes, or until tender. Add the cherries, cayenne, and the rest of the preserves glaze mixture. Let boil for 8-10 minutes or until the sauce has thickened. Season to taste with kosher salt and let cool for a few minutes.
- Use your immersion blender to blend the dark cherry sauce until it is smooth or you can use a regular blender or food processor. Be careful with the hot liquid.
- To serve, slice the tenderloins and spoon the dark cherry sauce over the top. Enjoy!
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