Grilling pork tenderloin is a delicious, smoky way to bring out the flavor of the meat. While you have the grill on, cook some green beans in a grill basket to serve alongside this juicy dish. Source: EatingWell Magazine, June 2020

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

244 calories; 9.6 g total fat; 1.8 g saturated fat; 70 mg cholesterol; 504 mg sodium. 656 mg potassium; 15 g carbohydrates; 1.9 g fiber; 10 g sugar; 23.8 g protein; 357 IU vitamin a iu; 7 mg vitamin c; 8 mcg folate; 25 mg calcium; 2 mg iron; 43 mg magnesium;