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.

Carolyn Malcoun
Source: EatingWell Magazine, June 2020


Recipe Summary

40 mins
40 mins


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; protein 23.8g 48% DV; carbohydrates 15g 5% DV; exchange other carbs 1; dietary fiber 1.9g 8% DV; sugars 10.3g; fat 9.6g 15% DV; saturated fat 1.8g 9% DV; cholesterol 70mg 23% DV; vitamin a iu 357.4IU 7% DV; vitamin c 7.1mg 12% DV; folate 7.7mcg 2% DV; calcium 25mg 3% DV; iron 1.7mg 9% DV; magnesium 42.5mg 15% DV; potassium 656mg 18% DV; sodium 504.4mg 20% DV.