Yield: 4 servings
This recipe yields 4 4-ounce servings. If you have big eaters at the table, you might prefer to double it and have some leftovers. Trust me, you’ll want them.
- 1 1-pound pork tenderloin
- olive oil, salt and pepper
- 1 1/2 cups pitted, chopped fresh cherries
- 1/2 cup raisins
- 1 tablespoon honey
- splash rice vinegar
- 3/4 cup red table wine (maybe more)
- Let the pork tenderloin sit at room temperature for about 30 minutes before grilling. If you did not purchase a pre-marinated tenderloin, coat your tenderloin with olive oil and a generous amount of salt and pepper.
- Whether charcoal or gas, prepare the grill for medium/high heat.
- While the grill heats, place the chopped cherries, raisins and honey in a small saute pan. Simmer over medium heat until the cherries start to release their juices. Add the rice vinegar and red wine. Simmer until reduced to a thick, sauce-like consistency. It will stay a little chunky. You may add more wine if you wish. Add a little salt and a generous amount of black pepper to season the sauce.
- Place the pork tenderloin on the grill over medium/high heat. Every 5 minutes, rotate the tenderloin until all 4 sides have been seared. Once seared, reduce the heat or move the tenderloin over indirect heat for another 20 minutes, totalling 40 minutes. Allow the pork to rest on a cutting board, tented in foil, for 10 minutes before slicing and serving with the boozy cherries. Say “yum.”