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The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

Smoked Pork Tenderloin Glazed with Michigan Cherry Preserves

A decadent glaze made with Michigan cherry preserves and pure maple syrup tops off a succulent, smoked pork tenderloin.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 6 people

Ingredients

  • 2 1 ½–3 lb total whole pork tenderloins

Marinade

  • ½ tsp. minced garlic
  • ½ tsp. salt
  • ¼ cup cherry cola
  • ¼ cup dark brown sugar
  • ¼ cup soy sauce
  • 1 tsp. ground black pepper
  • 1 tsp. minced onion
  • 3 tbsp. olive oil

Glazing Sauce

  • ½ tbsp. distilled vinegar
  • 1 tsp. Worcestershire sauce
  • 1 ½ tsp. water
  • 1 tbsp. pure maple syrup
  • 6 oz. Michigan cherry preserves

1 Food Prep

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. 

In a small bowl, combine the glaze ingredients, mix well, and set aside. 

2 Grill Prep

Fuel: We recommend Kingsford® Charcoal with Applewood for a sweet and fruity wood flavor. Add 1–2 chunks of  Kingsford™ BBQ Smoking Chips or Chunks (Cherry). Be sure to soak the chunks in water for at least 30 minutes before spreading them onto the coals.

Method: Two-Zone Method

Temp: 250°F (Low Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly. 

  • Place the tenderloins onto the indirect, cooler side of the grate, and close the lid.   

  • Cook for approximately 1 hour and 15 minutes, turning once.  

  • Next, use a small pastry brush to apply the glaze to the tenderloins, and cook for an additional 10–15 minutes, or until the tenderloins reach an internal temperature of 145°F on a digital meat thermometer. 

  • Place the tenderloins on a cutting board to rest for 10 minutes under aluminum foil. 

  • Slice into medallions and serve. 

Recipe created by Chris Lilly on behalf of Kingsford® Charcoal.  

For safe meat preparation, reference the USDA website.

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