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Grilled Pork Tenderloin with Tart Cherry Sauce

This local pairing brings together tender Ontario pork with Ontario red tart cherries. An easy summer entertaining recipe guaranteed to impress your guests.

 1 tbsp (15 mL) crumbled sage leaves
 1 tbsp (15 mL) rosemary leaves
 2 tsp (10 mL) thyme leaves
 1 tbsp (15 mL) orange zest
 1 tsp (5 mL) each, coarse salt and pepper
 2 tbsp (30 mL) olive oil
 2 -1 lb (1 kg) Ontario pork tenderloins
 1 tbsp tbsp (15 mL) butter
 1 shallot, minced
 1 cup (250 mL) dry red wine
 2 cups (500 mL) Ontario red tart cherries, fresh, pitted
 1 cup (250 mL) chicken stock, sodium-reduced
 2 tsp (10 mL) balsamic vinegar
Steps:
1

In small bowl, combine sage, rosemary, thyme, orange zest, salt, pepper and oil. Let sit 10 minutes. Rub all over tenderloins. Place in a re-sealable bag and refrigerate for at least 30 minutes or up to one day.

2

Heat grill over medium high heat. Sear tenderloins on all sides. Transfer to indirect heat and cook for 15 minutes or until a thermometer reads 155-160°F (68-70°C). Let rest 10 minutes before cutting into thick slices.

3

Meanwhile in large skillet, heat butter over medium-high heat. Cook shallots until tender, about 5 minutes. Add wine and sour cherries and cook until liquid is reduced by half, about 10 minutes. Add chicken stock and cook 5 minutes more. Stir in balsamic vinegar and serve warm sauce over pork.

Cook's Notes:
4

Makes 8 servings

If using frozen red tart cherries, thaw in a colander before using in sauce.