Grilled Pork Tenderloin with Cherry Chutney

A white platter of pork tenderloin covered in cherry sauce.

Grilled Pork Tenderloin with Cherry Chutney

Try a grilled tenderloin with cherry sauce for an easy weeknight dinner and one that will also impress when entertaining family or friends. Fresh or Frozen cherries add sweetness to a savory sauce that's the perfect accompaniment for a baked or grilled pork tenderloin in less than an hour.

Course: Main Course

Cuisine: American

Servings:

Prep Time: 20

Cook Time: 25

Total Time: 45

Ingredients

▢ ¾ cup cherry preserves
▢ 1 tablespoon balsamic vinegar
▢ ¾ teaspoon allspice
▢ 1 tablespoon olive oil
▢ ½ cup onion (finely chopped)
▢ 2 cups fresh cherries (16 ounces, frozen cherries work as a substitute)
▢ ¼ teaspoon cayenne
▢ 2 pork tenderloins

Instructions

Glaze

Combine preserves, balsamic vinegar and allspice. Reserve ¼ cup.

Sauce

In a skillet over medium-high, heat oil. Add onion and sauté for 1-2 minutes. Add cherries, cayenne, and ¼ 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.
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 135º, brushing with glaze several times throughout for about 25 minutes. Let it rest and the temperature will come up to 145º in about 5 minutes. Serve with the cherry onion mixture.

Barbara's Notes + Tips

Use fresh or frozen cherries, if frozen, let them thaw first.
This makes enough sauce for 2 tenderloins.
If you want to cook this in the oven, cook at 425º for 10-15 minutes until meat thermometer registers 135º. The pork will continue to cook when removed from the heat.

Nutrition