Let's get grilling

1 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.
2 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.
3 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.
4 The mild fruitiness of the apple is just the right partner for the cherry glaze.
Cooking for 6 people



  • distilled vinegar
    ½ tablespoon
  • Worcestershire sauce
    1 teaspoon
  • water
  • pure maple syrup
    1 tablespoon
  • Michigan cherry preserves
    6 ounces


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

  • pork tenderloins (1½ to 3 pounds total)
    2 whole
Meals & Dishes: DinnerMain Ingredient: PorkGrillmaster: Chris Lilly

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