Smoked Pork Tenderloin with Cherry Sauce

Instructions

1. In a medium-sized sauté pan, heat butter over low heat. Add shallot and minced pepper; sauté 3-4 minutes or until shallot is translucent and mixture is fragrant.
2. Whisk cherry or pomegranate juice, cornstarch and 1/2 tablespoon brown sugar together. Add juice mixture to sauté pan and cook over high heat, stirring, until just beginning to thicken. Add additional brown sugar to taste, if desired.
3. Reduce heat. Add cherries, orange zest to pan and simmer, occasionally stirring, until cherries have softened and sauce has thickened and coats the back of a spoon, about 10-15 minutes.
4. Prepare gas or charcoal grill to medium heat. Oil grill grates then place the tenderloins on the grill and cook, covered, turning occasionally, for 20-30 minutes (adding hickory chip, chunks or pellets, if desired), or until an instant-read thermometer inserted into the thickest part reads 145 degrees.
5. Cut into 1/4-inch-thick slices. slicing.(Pork may be grilled up to 45 minutes prior to serving; cook no higher than 145 degrees, keep warm in foil or in a 150-degree oven, door ajar, up to 45 minutes.) Slice diagonally and serve with Cherry Sauce.