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Perfect Grilled Pork Tenderloin Recipe with Easy Cherry Bourbon Glaze

grilled pork tenderloin cherry bourbon glaze - featured image
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A quick and flavorful grilled pork tenderloin with a sweet and smoky cherry bourbon glaze, perfect for summer BBQs or cozy dinners.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Cherry Bourbon Glaze:
  • 1 cup frozen or fresh cherries
  • 1/4 cup bourbon whiskey
  • 1/4 cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Trim and season the pork: Remove silver skin from the pork tenderloin using a sharp knife. Pat dry with paper towels. Rub olive oil evenly over the pork, then season generously with salt, pepper, garlic powder, and smoked paprika. Let it rest at room temperature for 15-20 minutes.
  2. Prepare the cherry bourbon glaze: In a medium saucepan, combine cherries, bourbon, brown sugar, apple cider vinegar, Dijon mustard, fresh thyme, and red pepper flakes. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for about 15 minutes, stirring occasionally, until cherries soften and glaze thickens slightly. Mash some cherries for texture and remove thyme sprigs before glazing.
  3. Preheat the grill to medium-high heat (around 400°F). Oil the grates lightly to prevent sticking.
  4. Grill the pork tenderloin: Place pork on the grill and cook 4-5 minutes per side to get grill marks. After 8-10 minutes, start brushing the glaze onto the pork every 2-3 minutes. Continue turning and glazing until internal temperature reaches 145°F for medium-rare or 160°F for medium, about 15-20 minutes total.
  5. Rest the meat: Remove pork from grill, tent loosely with foil, and let rest for 5-7 minutes to redistribute juices.
  6. Slice and serve: Cut tenderloin into 1/2-inch slices. Arrange on a platter, drizzle with leftover glaze, and garnish with fresh thyme if desired.

Notes

Use a meat thermometer to avoid overcooking. Brush glaze gradually to prevent burning. Start grilling on direct heat for sear marks, then move to indirect heat to finish cooking. Let pork rest before slicing to keep it juicy. For charcoal grills, soaked wood chips add smoky flavor. Glaze can be made ahead and reheated.

Nutrition

Keywords: pork tenderloin, grilled pork, cherry bourbon glaze, summer BBQ, easy dinner, pork recipe, bourbon glaze, grilled meat

Find it online: https://elaraeats.com/perfect-grilled-pork-tenderloin-recipe-with-easy-cherry-bourbon-glaze/