- 2 pork tenderloins
- ¾ cup cherry preserves or jam
- 3 tablespoons balsamic vinegar
- ¾ teaspoon ground allspice
- 1 tablespoon olive oil
- ½ cup chopped shallots
- 2 cups pitted dark cherries, fresh or frozen
- ¼ teaspoon cayenne pepper
- Kosher salt and pepper to taste
Preheat the grill to medium heat or 350oF. Clean and oil the grates to prevent sticking.
For the glaze:
Mix the preserves, balsamic vinegar, and allspice in a small bowl. Reserve 1/4 cup for basting the pork on the grill. Season the tenderloins with salt and pepper, and brush the glaze on liberally, setting aside the remainder to add to the cherry sauce.
Place the tenderloins on the grill, cover and cook for about 20 to 25 minutes, turning every 6 minutes or so and brushing with the glaze. When a meat thermometer inserted into the thickest part of the meat registers 145oF, transfer the pork to a platter, cover with foil, and let rest for 8 to 10 minutes. To serve, slice the tenderloins, and spoon the dark cherry sauce over the top.
For the dark cherry sauce:
While the tenderloins are cooking, heat the olive oil in a large skillet over medium-high heat. Add the shallots and sauté for 1 to 2 minutes or until tender. Add the cherries, cayenne, and the reserved glaze. Let boil for 8 to 10 minutes or until the sauce has thickened. Season to taste with kosher salt. Let cool for a few minutes, then use an immersion blender, regular blender or food processor to blend the sauce until smooth. Be careful with the hot liquid.