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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

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.


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.


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:

Makes 8 servings

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