Grilled Pork Tenderloin with Fresh Cherry Chutney

Chef Richard 4 Servings 30 minutes

Chutney is a condiment made from fruit and accented with vinegar, sugar and spices. This shortcut version mixes purchased cherry preserves with fresh cherries and has a complex spicy, sweet, savory that pairs well with grilled pork. Serve any extra chutney as a spread for a grilled pork sandwich, or serve it with sharp cheddar cheese.


  • 3/4 cup cherry preserves
  • 3 tablespoons balsamic vinegar
  • 3/4 teaspoon ground allspice
  • 1 tablespoon vegetable oil
  • 2/3 cup chopped onion
  • 2 cups fresh cherries, pitted
  • ¼ teaspoon cayenne pepper
  • 1 1¼-pound pork tenderloin


  • Prepare barbecue (medium heat).
  • Mix preserves, vinegar and allspice in medium bowl.
  • Set aside ¼ cup of preserves mixture for glaze; reserve remaining preserves mixture.
  • Heat oil in large skillet over high heat. Add onion; sauté 1 minute.
  • Add cherries, cayenne and reserved preserves mixture.
  • Boil chutney until thick, stirring often, about 8 minutes.
  • Season to taste with salt. Set chutney aside.
  • Sprinkle pork with salt and pepper; brush with some of glaze.
  • Cook over hottest part of grill until brown. Move to coolest part and grill until thermometer inserted into thickest part of pork registers 145°F, turning often and brushing with glaze, about 25 minutes total.
  • Transfer pork to platter. Let rest 10 minutes. Re-warm reserved chutney; serve with pork.