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Pork Tenderloin with Fresh Cherry Sauce

For the past few summers, I haven’t let cherry season slip by without enjoying this lovely Pork Tenderloin with Fresh Cherry Sauce. And not only is it lovely, it’s one of those easy-enough-for-a-weeknight but fancy-enough-for-company dishes (don’t you love those!). If you’re entertaining, you can easily make the cherry chutney ahead of time too, and simply re-heat before serving.

A delicious, quick and easy pork tenderloin recipe with a fresh cherry sauce.

Even though this is a quick and easy dish, you’ll not want to rush the dish to the plate. I have to confess, I rushed the plate I photographed a bit. I’m a bit of a bad food blogger that way – not wanting to let the photography thing interfere with the eating thing. As such, the sauce in the picture isn’t quite as thick as it would be if it had sat for a bit and the meat in the picture hadn’t rested quite enough. You’ll have to just imagine it a bit saucier, ok?

Grilled Pork Tenderloin with Cherry Sauce

Grilled Pork Tenderloin with Fresh Cherry Sauce
Prep time
Cook time
Total time
Cherry jam isn't always easy to find, but you should be able to find it in a larger grocery store. I can't think of a great substitute unless you make your own preserves. Be sure to let the pork rest thoroughly and remove the re-heated sauce from the heat and allow to cool slightly so that it re-thickens.
Recipe type: Main Courses
Serves: 4

  • 3/4 cup cherry jam, jelly or preserves
  • 2 1/2 Tbsp. balsamic vinegar
  • 1/4 tsp. allspice
  • 1 Tbsp. vegetable oil
  • 2/3 cup chopped onion
  • 2 cups fresh cherries, pitted but left whole
  • 1/8 tsp. cayenne pepper
  • 1 tsp. fresh rosemary, finely chopped plus more for garnish
  • Salt and pepper
  • 1 1/4-pound pork tenderloin
  1. Heat barbeque to medium heat. Meanwhile, mix cherry preserves, balsamic vinegar, and allspice in a medium bowl. Set aside 1/4 cup of this mixture for glazing the pork while it is grilling. Reserve the remaining preserves mixture.
  2. Heat oil in large skillet over high heat. Add the onion and cook for 1 minute, until softened. Add pitted whole fresh cherries, cayenne, rosemary and the reserved preserves mixture. Boil until thick, stirring often, about 8 minutes or until it coats the back of a spoon. Season with salt and pepper. Remove from heat and set aside.
  3. Sprinkle pork with salt and pepper and brush with some glaze. Cook pork until brown, watching and turning as necessary to avoid burning the glaze. Move to coolest part of the grill (upper rack?). Close lid and cook until thermometer inserted into thickest part of pork registers 155° F, turning often and brushing with glaze, about 15 minutes total. Transfer pork to a platter and let rest 10 minutes.
  4. Re-warm the cherry sauce and allow pork to rest 5 minutes once it is taken off the grill. Slice pork and place on a serving plate. Spoon warm cherry sauce over pork and garnish with additional fresh rosemary.
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  • Thanks Betty. It is a great dish. I hope you have a chance to try it, especially since you have some jam on hand (I had to go to a couple of stores before I found some).

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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