Pres and I are trying another recipe together: I'm doing the sauce and he's grilling the meat. I have wanted to buy a cherry pitter for a few months but have not gotten around to it. I'm glad I did not get one, because pitting cherries turned out to be really with a pairing knife. To do so, you just need to press on the side of the cherry with the side if the knife and then grab th pit. Super easy.
Grilled Pork Tenderloin with Fresh Cherry Chutney
From Bon Appetit via Epicurious.com
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
1/4 teaspoon cayenne pepper
1 1 1/4-pound pork tenderloin
Prepare barbecue (medium heat). Mix preserves, vinegar, and allspice in medium bowl. Set aside 1/4 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 with salt. Set chutney aside.
Sprinkle pork with salt and pepper; brush with some 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. Rewarm reserved chutney; serve with pork.
Bon Appétit
June 2005
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