Grilled Pork Tenderloin with Fresh Cherry Chutney |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
3/4 cup cherry preserves |
3 tablespoons balsamic vinegar |
3/4 teaspoon ground allspice |
1 tablespoon vegetable oil |
2/3 cup chopped onion |
2 cups fresh cherries, pitted |
1/4 teaspoon cayenne pepper |
1 1 1/4-pound pork tenderloin |
Directions:
1. 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.
2. 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.
3. 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 145°F, turning often and brushing with glaze, about 25 minutes total. Transfer pork to platter. Let rest 10 minutes. Rewarm reserved chutney; serve with pork.
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