Gusto TV Exquisite Pork Tenderloin with Balsamic and Cherries Recipe

Pork Tenderloin with Balsamic and Cherries Recipe

Elevate your next barbecue with this Pork Tenderloin with Balsamic Cherries recipe from License to Grill, hosted by Rob Rainford. Featuring tender grilled pork marinated in sweet cherries, balsamic vinegar, red wine, and port, this dish delivers a delicious balance of rich, tangy, and fruity flavors. Finished with a glossy cherry reduction, this grilled pork tenderloin recipe is perfect for special occasions, summer gatherings, or an impressive family dinner.

The Inspiration

Pork tenderloin is a versatile cut of meat known for its tenderness, mild flavor, and ability to complement both sweet and savory ingredients. In License to Grill, Rob Rainford enhances this classic barbecue favorite with a rich marinade featuring cherries, balsamic vinegar, red wine, and port.

Featured in the episode “Charcoal Vs. Gas Bocce Ball Tournament,” this recipe highlights the delicious contrast between juicy grilled pork and the natural sweetness of cherries. Balsamic vinegar provides tangy depth, while red wine and port contribute rich, fruity notes that develop further as the marinade reduces into a flavorful sauce.

Fresh cilantro introduces a subtle herbal freshness, and brown sugar helps balance the acidity of the vinegar. Together, these ingredients create an elegant barbecue dish that combines the smoky character of grilled pork with a sweet and savory cherry glaze.

Ingredients

3 pork tenderloins, silver skin removed
2 cup cherries, pitted (500ml)
4 tablespoons balsamic vinegar (60ml)
1 cup red wine (250ml)
1 cup port (250ml)
1 tablespoon brown sugar (15ml)
2 tablespoons olive oil (30ml)
2 tablespoons fresh cilantro, chopped (30ml)

Method

Mix the cherries, vinegar, wine, port, sugar, oil and cilantro together in a non-reactive bowl.
Place the pork into a seal-able plastic bag and pour the marinade over top. Place in the refrigerator for 4 hours.
Preheat BBQ to 350 degrees Fahrenheit
Remove pork from the fridge for the last 30 minutes of the marinating process.
Remove the pork from the marinade and set the marinade aside for later. Pat the pork dry. Season the meat with kosher salt and pepper.
Place marinade in sauce pan and cook over medium low heat until it thickens and reduces to approximately one cup.
Place pork on BBQ and grill for 5 minutes with lid up.
Baste pork with marinade once pork is almost cooked.

Serving Suggestions

For a fresh summer meal, serve the grilled pork alongside a mixed green salad featuring arugula, spinach, toasted walnuts, and a light balsamic vinaigrette. The peppery greens balance the sweetness of the cherries, while the walnuts add a satisfying crunch.

For an elegant dinner, pair the pork medallions with creamy polenta or a simple wild rice pilaf. The mild flavors of these side dishes allow the balsamic cherry reduction to remain the highlight of the plate.

During summer barbecue season, serve the pork tenderloin with grilled corn on the cob, a fresh tomato salad, or a chilled potato salad. These classic outdoor side dishes create a satisfying combination of smoky, sweet, and savory flavors.

Final Thoughts

This Pork Tenderloin with Balsamic Cherries recipe from License to Grill transforms a simple cut of pork into an elegant barbecue dish filled with rich, fruity, and savory flavors.

Rob Rainford combines juicy grilled pork tenderloin with a flavorful marinade made from fresh cherries, balsamic vinegar, red wine, port, brown sugar, and cilantro. Reducing the marinade creates a glossy sauce that enhances the natural flavor of the meat while adding a delicious balance of sweetness and acidity.

Find more recipes from License to Grill here!