Grilled Pork Tenderloin With Spiced Cranberry Glaze

Stirrin' It Up: Grilled Pork Tenderloin with Spiced Cranberry Glaze (Dec. 11)

Prep Time: 1½ Hours

Yields: 6–8 Servings


Grilling is a great way to infuse smoky flavor into pork tenderloin. For best results, build a coal bed on one side of the grill. Place tenderloin away from hot coals, so it will receive medium-high heat. Do not overcook. Use a meat thermometer to monitor internal temperature of tenderloin.

Ingredients for Grilled Pork Tenderloin:

2 (2–3 pound) pork tenderloins

salt and black pepper to taste

granulated garlic to taste

1 tbsp chopped basil

1 tbsp chopped tarragon

1 tbsp chopped thyme

Method for Grilled Pork Tenderloin:

Season tenderloin to taste with salt, pepper and granulated garlic. Rub tenderloin with herbs and allow meat sit at least 1 hour in refrigerator. Light grill according to manufacturer's directions. Cook tenderloin, turning once halfway through cooking process. Remove when internal temperature reaches 128°F for rare to 150°F for well done. When pork is almost done, brush with cranberry glaze.


Prep Time: 30 Minutes

Yields: 6 Cups

Ingredients for Spiced Cranberry Glaze:

2 (12-ounce) bags fresh cranberries

1 large Granny Smith apple, minced

12 kumquats, sliced and seeds removed

1¾ cups red Zinfandel

2 cups sugar

1 cup packed golden brown sugar

pinch ground cloves

pinch ground allspice

pinch ground cinnamon

2 tbsps orange zest

Method for Spiced Cranberry Glaze: In a medium saucepan over medium-high heat, combine all ingredients except cranberries, apple and kumquats. Bring mixture to a rolling boil, stirring constantly until sugar is completely dissolved. Reduce heat to simmer and cook approximately 10 minutes or until mixture is reduced to 1¾ cups. Add cranberries, apple and kumquats to syrup and cook until cranberries burst, about 6 minutes. Brush glaze over grilled pork tenderloins when they are almost done.