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Smoked Pork Tenderloin with Michigan Cherry Glaze

  • Yields: 6 to 8 Servings
  • Cook time: 1 h 30 m
  • Prep time: 4 h


  • ½ tablespoon distilled vinegar
  • 1 teaspoon Worcestershire sauce
  • 1½ teaspoons water
  • 1 tablespoon pure maple syrup
  • 6 ounces Michigan cherry preserves
  • ½ teaspoon minced garlic
  • ½ teaspoon salt
  • ¼ cup cherry cola
  • ¼ cup dark brown sugar
  • ¼ cup soy sauce
  • 1 teaspoon ground black pepper
  • 1 teaspoon minced onion
  • 3 tablespoons olive oil
  • ¼ cup cherry cola
  • 2 whole pork tenderloins (1½ to 3 pounds total)


In a large bowl, combine the marinade ingredients and mix well. Place the tenderloins in a resealable plastic bag and pour in the marinade. Refrigerate for 4 to 12 hours.

Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 250°F, place the tenderloins on the void side of the grill and close the lid. Cook for 1 hour and 15 minutes, turning once.

Combine the glaze ingredients in a small bowl. Use a small pastry brush to paint the tenderloins with the glaze. Cook for an additional 10 to 15 minutes, or until the internal temperature of the tenderloins is 155° to 160°F. Let the tenderloins rest under tinfoil for 10 minutes on a cutting board, slice into medallions, and serve.

The mild fruitiness of the apple is just the right partner for the cherry glaze.