Smoked Pork Tenderloin with Cherry Sauce

Duck with Cherry Sauce, Chicken with Cherry Sauce, Whitefish with Cherry Sauce…most certainly, Ice Cream with Cherry Sauce. Why not make a big batch of cherry sauce and freeze it to enjoy through the year?

There are many ways of spinning cherries, the great fruit of the Great Lakes, into savory meals. Mary Bilyeu, in fact, made a similar (stove top) recipe a few weeks back that can be on your table in 15 minutes, that looks marvelous.

The jalapeno in the following recipe lends a note of background heat in the following recipe, which I appreciate; feel free to omit, if desired.

Recipe: Smoked Pork Tenderloin with Cherry Sauce


  • 2 tablespoons unsalted butter
  • 2 tablespoons minced shallot
  • 1/2 teaspoon finely chopped jalapeno pepper
  • 1 tablespoon brown sugar
  • 3/4 tablespoon cornstarch
  • 1 1/2 cups unsweetened cherry or pomegranate juice
  • 2 cups pitted ripe cherries, halved
  • 1 teaspoon finely chopped orange zest, plus extra for garnish
  • 2-2 1/2 pounds, pork tenderloin
  • Hickory hard wood, optional


  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.

Number of servings (yield): 6

Sauce Time: 25 minutes
Grill Time: 20-30 minutes

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