Grilled Pork Tenderloin with Tart Cherry Sauce

Posted on May 2, 2011 by
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Dinner

15 minutes

15 -20 minutes

8

    • 2 lbs
      1 kg
      Canadian Pork Tenderloins
    • 1 Tbsp
      15 mL
      crumbled sage
    • 1 Tbsp
      15 mL
      crumbled rosemary
    • 2 tsp
      10 mL
      crumbled thyme
    • 1 Tbsp
      15 mL
      orange zest
    • 1 tsp
      5 mL
      EACH coarse salt and pepper
    • 2 Tbsp
      25 mL
      canola oil
    • 1 Tbsp
      15 mL
      butter
    • 1
      1
      shallot, minced
    • 1 cup
      250 mL
      Dry red wine
    • 2 cups
      500 mL
      red tart cherries, fresh, pitted
    • 1 cup
      250 mL
      reduced sodium chicken stock
    • 2 tsp
      10 mL
      balsamic vinegar

Directions

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. 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. Preheat grill on high; reduce heat to medium-high. Sear tenderloins on all sides. Turn off one side of barbecue; transfer tenderloins to indirect heat (“off” heat side) and cook for 15 minutes or until a thermometer reads 155-160ºF (68-71ºC). Let rest 10 minutes before cutting into thick slices. Serve warm sauce over pork.

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


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