The Fourth of July is just around the corner, and I am already planning on what to grill. This Grilled Pork Loin with Bourbon Cherry Compote is as festive as it is easy.
Whether you're looking for the star of your backyard barbecue table, or just want to shake up a weeknight dinner with an elegant dish, this quick cooking pork tenderloin is ideal. I love using pork loin in recipes such as my Roasted Pork Tenderloin with Raspberry Jalapeno Sauce. The lean meat allows it to cook quickly making it ideal for any night of the week.
With just a handful of fresh ingredients this dish comes together effortlessly in less than 45 minutes.
- Pork tenderloin - These are often sold in a two pack, and also go on sale often. Stock up because they're a great freezer option.
- Dijon mustard - This will both help the seasoning stick and also add a tangy layer of flavor.
- Salt and pepper
- Cherries - Fresh is best, but frozen will also work in this recipe.
- Brown sugar - This will balance the tartness of the cherries.
- Bourbon - Pick something that you like to drink.
- Mint leaves - these prove a fresh and herbaceous pop to balance the sweet and tart.
How to Make Grilled Pork Loin with Bourbon Cherry Compote
You can make this entire dish on the grill, or inside on a grill pan making this a versatile and elegant meal.
The pork loin only takes about 20 minutes to cook while the compote comes together in the same time!
- Season Your Meat
Coat your pork tenderloin in Dijon mustard. Evenly season all sides with salt and pepper. Allow it to rest for 30 minutes to come to room temperature.
Whether you're using an outdoor grill, or a grill pan inside, preheat your grill.
- Sear it Up
Grill all sides of the pork tenderloin, allowing it to sear. Using a meat thermometer check the internal temperature from the center of the thickest part of the pork tenderloin. You want to pull the meat off the grill when it is between 145-150 degrees. Allow it to rest for 10 minutes before slicing.
- Feeling Saucy
To make your Bourbon Cherry Compote, add all of the ingredients to a small saucepan over low heat. Allow them to simmer for 15-20 minutes until the sauce thickens.
- Dinner is Served
Slice the pork tenderloin and drizzle the compote over the top.
If you don't have a pork tenderloin or are just making this for a couple of people, you can replace the pork tenderloin with pork chops. You will just need to adjust the cooking time accordingly.
Variations on Grilled Pork Tenderloin with Bourbon Cherry Compote
Spicy - To add a spicy element to this dish you can add crushed red pepper flakes or fresh jalapenos to your cherry mixture when it is simmering. This will infuse a layer of heat into the cherries and bourbon.
Equipment for Grilled Pork Tenderloin with Bourbon Cherry Compote
This recipe works on either an outdoor grill including gas grills, charcoal grills, and pellet grills, but also works on an indoor cast iron grill pan. Prepare your grill to preheat accordingly.
A meat thermometer is helpful for both preventing overcooking your pork tenderloin, and also making sure you pull it off at a safe temperature to eat. There are many great instant read digital thermometers on the market.
Temperature matters. This holds true both to the beginning of the cook and also at what temperature you pull your pork tenderloin.
Allowing your pork tenderloin to rest at room temperature prior to cooking it gives the seasoning time to marinate. It also helps keep the meat more tender and juicier. Cold meat that hits the hot grill has a tendency to seize up resulting in a less juicy bite.
No one wants to eat dry, gray pork. However, you don't want to serve raw pork either. Using a digital thermometer makes it easy to reach that ideal temperature of 145-150 degrees.
Grilled Pork Loin with Bourbon Cherry Compote
- 1 grill or grill pan
- 1 small saucepan
- 1 instant read digital thermometer
Grilled Pork Loin
- 1 lbs pork loin
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp Dijon mustard
Bourbon Cherry Compote
- 2 cups cherries, pitted and halved fresh or frozen
- 1 cup brown sugar
- ¼ cup bourbon
- a few mint leaves
Grilled Pork Loin
- Coat the entire pork loin in the Dijon mustard. Season all sides with salt and pepper.
- Allow the pork to rest for 30 minutes.
- Preheat a grill or indoor cast iron grill pan.
- Cook all sides of the pork loin, allowing it to sear. It should take about 20 minutes for it to cook to 145-150 degrees.
- Remove the pork loin from the grill and allow it to rest for 10 minutes before slicing and serving.
Bourbon Cherry Compote
- Add all of the ingredients to a small saucepan on low heat.
- Bring to a simmer and allow to simmer for 15-20 minutes until the sugar dissolves, the cherries soften, and the sauce thickens.
- Serve with the sliced pork loin.
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