This is my favourite recipe for pork tenderloin on the BBQ! Give it a try tonight:
Yield: Serves 6(1lb) ;12(2lb)
Cooking Time: 15 -20 minutes
Preparation Time: 15 minutes
1 Tbsp (15 mL) crumbled sage leaves
1 Tbsp (15 mL) rosemary leaves
2 tsp (10 mL) thyme leaves
1 Tbsp (15 mL) orange zest
1 tsp (5 mL) EACH: coarse salt and pepper
2 Tbsp (30 mL) olive oil
1-2 lb (500 g -1 kg) Ontario pork tenderloins
1 Tbsp (15 mL) butter
1 shallot, minced
1 cup (250 mL) dry red wine
2 cups (500 mL) Ontario red tart cherries, fresh, pitted
1 cup (250 mL) chicken stock, sodium-reduced
2 tsp (10 mL) balsamic vinegar
- In small bowl, combine sage, rosemary, thyme, orange zest, salt, pepper and oil. Let sit 10 minutes. Rub all over tenderloins. Place in a re-sealable bag and refrigerate for at least 30 minutes or up to one day.
- Preheat grill for 10 minutes then lower to medium. Sear tenderloins on all sides. Transfer to indirect heat and cook for 15 minutes or until a thermometer reads 155-160 F (68-71 C). Let rest 10 minutes before cutting into thick slices.
- Meanwhile in large skillet, heat butter over medium-high heat. Cook shallots until tender, about 5 minutes. Add wine and sour cherries and cook until liquid is reduced by half, about 10 minutes. Add chicken stock and cook 5 minutes more. Stir in balsamic vinegar and serve warm sauce over pork.Tip: If using frozen red tart cherries, thaw in a colander before using in sauce.