Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

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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American Pride

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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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

Ingredients


Glaze

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

Marinade

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

  • whole pork tenderloins (1½ to 3 lb. total)
    2

Meals & Dishes: DinnerMain Ingredient: PorkGrillmaster: Chris Lilly

For safe meat preparation, reference the USDA website.


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