Grilled Pork Tenderloin with Cherry Sauce

Pork tenderloin is both flavorful and lean and an excellent meat for the grill. The flavors of the rosemary, shallots, and balsamic vinegar marry beautifully with the cherries in this delectable sauce.

Ingredients

1 1/2 pounds pork tenderloins

Marinade:

1/4 cup GOLDEN BLOSSOM HONEY

1 tablespoon brown sugar

1 large clove garlic, minced

2 tablespoons Dijon country mustard

2 tablespoons apple cider vinegar

Cherry Sauce:

1 pound fresh cherries, pitted and halved

1 tablespoon olive oil

1/8 cup shallots, finely sliced

1/2 cup chicken broth

2 tablespoons GOLDEN BLOSSOM HONEY

1 tablespoon balsamic vinegar

1 teaspoon fresh rosemary, chopped

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.

Directions

Marinade:
Whisk together all ingredients. Place pork tenderloins in a ziplock bag. Pour marinade over pork. Seal bag and refrigerate for 4 hours.
Cherry Sauce:
In a medium sized skillet heat oil. Add shallots and sauté for 2 minutes. Add pitted cherries and remaining ingredients. Simmer, stirring occasionally, until sauce thickens. Set aside until ready to serve. Can be served at room temperature or re-warm if desired.

To Grill:
Remove tenderloins from bag, reserving marinade. Grill covered over indirect high heat for about 20 minutes, turning occasionally and basting with reserved marinade. Pork should reach an internal temperature of 145 &deg. Let sit 5-10 minutes before slicing. Serve pork sliced, topped with a spoonful of cherry sauce.
Serves: 4-6

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