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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


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

3 oz. pork & scant 1/2 cup cherries
244 calories; protein 23.8g; carbohydrates 15g; dietary fiber 1.9g; sugars 10.3g; fat 9.6g; saturated fat 1.8g; cholesterol 70mg; vitamin a iu 357.4IU; vitamin c 7.1mg; folate 7.7mcg; calcium 25mg; iron 1.7mg; magnesium 42.5mg; potassium 656mg; sodium 504.4mg.