Fresh or Frozen cherries add sweetness to a savory chutney that’s the perfect accompaniment for a grilled pork tenderloin. A great choice when it’s too hot to turn on the oven.
1.Prepare glaze: Combine preserves, balsamic vinegar and allspice. Reserve 1/4 cup.
2.In a skillet over medium-high, heat oil. Add onion and sauté for 1-2 minutes. Add cherries, cayenne, and 1/4 cup of reserved glaze. Bring to a boil and cook until it thickens, about 8-10 minutes. Season with salt. With an immersion blender puree, or add to food processor and process so that there are no large chunks. Return to pan and keep warm while pork is cooking.
3.Preheat grill to medium high. Salt and pepper pork and brush with some glaze. Grill over direct heat until browned. Move to cool side of grill and continue to cook until thermometer registers 140º to 145º, brushing with glaze several times throughout for about 25 minutes. Serve with Cherry onion mixture.
This will make enough for 2 small pork tenderloins