Dinner
Grilled Pork Tenderloin with Cherries
Juicy pork tenderloin carries a gentle heat from chipotle and thyme, its tender slices soaking up a glossy pan sauce where sweet cherries melt into red wine and fresh basil.
- Total
- 1 hr 6 min
- Prep
- 40 min
- Cook
- 26 min
- Serves
- 4
Nutrition per Serving
- Calories
- 244
- Protein
- 24g
- Carbs
- 15g
- Fat
- 10g
- Fiber
- 2g
- Sugar
- 10g
- Sodium
- 504mg
Ingredients
- 1 lb pork tenderloin, trimmed
- 2 tbsp extra-virgin olive oil, divided
- 2 tsp chopped fresh thyme, divided
- 1/2 tsp chipotle chile powder
- 3/4 tsp salt, divided
- 1/4 cup chopped shallots
- 2 cup cherries, pitted and halved
- 2 tbsp dry red wine
- 2 tbsp chopped fresh basil, plus more, for garnish
Instructions
- Preheat grill to medium-high.
- Brush pork with 1 tablespoon oil and sprinkle with 1 teaspoon thyme, chile powder and 1/2 teaspoon salt. Grill, flipping occasionally, until an instant-read thermometer inserted in the thickest part registers 145 degrees F, 14 to 20 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add shallots and the remaining 1 teaspoon thyme and cook, stirring occasionally, until softened, about 2 minutes. Add cherries and cook, stirring occasionally, until the cherries are softened, 3 to 6 minutes. Stir in wine and increase the heat to high; cook for 1 minute. Remove pan from heat and stir in basil and the remaining 1/4 teaspoon salt.
- Slice the pork and stir any juices into the cherries. Serve the pork with the cherries. Garnish with more basil, if desired.