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.
Cooking for 6 people
Ingredients
- 2 (1 ½–3 lb total)
whole pork tenderloins
Marinade
- 1/4 cup
soy sauce
- 1/4 cup
dark brown sugar
- 1/4 cup
cherry cola
- 3 tbsp.
olive oil
- 1 tsp.
minced onion
- 1 tsp.
ground black pepper
- 1/2 tsp.
salt
- 1/2 tsp.
minced garlic
Glazing Sauce
- 6 oz.
Michigan cherry preserves
- 1 tbsp.
pure maple syrup
- 1/2 tbsp.
distilled vinegar
- 1/2 tsp.
Worcestershire sauce
1Food Prep
• For the marinade: In a large bowl, combine the soy, brown sugar, cola, olive oil, onion, black pepper, salt and garlic. Put the tenderloins in a resealable plastic bag and pour in the marinade. Refrigerate for 4-12 hours.
• For the glaze: In a small bowl combine the cherry preserves, maple syrup, vinegar and Worcestershire sauce, and set aside.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal
Method: Two-Zone Method
Temp: 250°F
3The Cook
Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 250°F.
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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