Grilled Pork Tenderloin with Boozy Cherries

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)


  1. 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.
  2. Whether charcoal or gas, prepare the grill for medium/high heat.
  3. 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.
  4. 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.”


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