Cherry Pork Tenderloin

Internal temperature of the tenderloin will go up about 5 degrees after it has been removed from the heat. It should be 155°F when done.

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. olive oil
  • 1 pork tenderloin (1 1⁄2 lbs.)
  • 1 Tbsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 shallot, minced
  • 1⁄2 cup dried cherries, chopped
  • 1 Tbsp. balsamic vinegar
  • 1⁄2 cup cherry preserves


  • Preheat a grill or grill pan on high.
  • Rub 1 teaspoon olive oil on the tenderloin, then sprinkle the kosher salt and black pepper on it. Grill the tenderloin on all sides, for a total of about 10 minutes. Set the tenderloin aside, cover it with foil, and let it rest at least 10 minutes before slicing.
  • Sauté the shallots in remaining olive oil until tender. Remove from heat and stir in the chopped dried cherries, balsamic vinegar, and cherry preserves.
  • Cut the tenderloin in 1⁄2-inch-thick slices, arrange the slices overlapping on a platter, and spoon the cherry sauce over them.