In this quick and easy recipe, whole Pork Tenderloins are blanketed in a sweet cherry glaze and then grilled on a Big Green Egg. Before serving, the grilled pork tenderloins are topped with a sweet and savory cherry balsamic sauce.
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
2pork tenderloinsabout one pound each
¾cupcherry preserves can substitute cherry jam
3tablespoonsbalsamic vinegar
½teaspoonground allspice
1tablespoonolive oil
1shallotpeeled and chopped
2cupsdark sweet cherriespitted
¼teaspooncayenne papper
1teaspoonkosher salt
½teaspoonground 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
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, top with the cherry balsamic 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.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.I like to use frozen pitted dark sweet cherries in this recipe. If you use frozen, a twelve-ounce bag equals two cups.