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Grilled Pork Tenderloin with Fresh Cherry Chutney

This entrée was prepared by Chef Don Bocca for the winning bidders of the Lake County Wine Auction 2003 package, “An Evening in the Country” with winemaker Mark Burch.

Prep: 40 minutes; Total: 50 minutes. 4 servings

3/4 cup cherry preserves
3 Tbsp. balsamic vinegar
3/4 tsp. ground allspice
1 Tbsp. vegetable oil
2/3 cup chopped onion
2 cups fresh cherries, pitted
1/4 tsp. cayenne pepper
1 1/4-pound pork tenderloin

To pit a cherry, place the flat side of a large knife on the cherry; press gently until it splits open, then pull out the pit. Prepare barbecue (medium heat). Mix preserves, vinegar, and allspice in medium bowl. Set aside 1/4 cup of preserves mixture for glaze; reserve remaining preserves mixture. Heat oil in large skillet over high heat. Add onion; sauté 1 minute. Add cherries, cayenne, and reserved preserves mixture. Boil chutney until thick, stirring often, about 8 minutes. Season with salt. Set chutney aside.

Sprinkle pork with salt and pepper; brush with some glaze. Cook over hottest part of grill until brown. Move to coolest part and grill until thermometer inserted into thickest part of pork registers 145oF, turning often and brushing with glaze, about 25 minutes total. Transfer pork to platter. Let rest 10 minutes. Re-warm reserved chutney; serve with pork.

Pair with Wildhurst Vineyards Syrah and enjoy.

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