Grilled Pork Tenderloin With Cherries

grilled pork tenderloin with cherries

When you order local meat from nearby farmers, the cuts aren’t always the same as you’d find in the grocery store. But our latest delivery included a prized pork tenderloin. We knew we wanted to cook it in a way that would let its tenderness and flavor shine — and this recipe rose to the occasion. The cherry reduction is the perfect match for the meat. This recipe has cooking-in-for-something-special written all over it.

Serves 4

Inspired by


  • 1-2 pound pork tenderloin, trimmed
  • 2 Tbsp. extra virgin olive oil, divided
  • 2 tsp. fresh thyme, minced
  • 2 tsp. fresh oregano, minced
  • 3/4 tsp. fine sea salt, divided
  • 1/4 cup shallots or green onion, diced
  • 2 cups sweet red cherries, pitted and halved
  • 2 Tbsp. dry red wine
  • 2 Tbsp. fresh basil, minced, plus more for garnish


  1. Preheat grill to medium-high. Mix together thyme, oregano and 1/2 teaspoon of salt.
  2. Brush pork with 1 tablespoon oil and rub with seasonings mixture.
  3. Grill, flipping occasionally, until an instant-read thermometer inserted into the thickest part of the meat registers 145 degrees. (15-20 minutes) Move the pork to a cutting board and let it rest.
  4. Heat remaining tablespoon oil in a medium skillet over medium heat. Add shallots or onion and cherries until all is softened, about 5 minutes. Stir in wine and turn heat to high. Cook for 1 minute. Remove pan from heat and stir in basil and 1/4 teaspoon salt.
  5. Slice pork. Top with cherries. Add basil garnish, if desired.