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.

1Food Prep10 min + marinade
2Grill Prep10–20 min
3The Cook1 hr 30 min

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.