Grilled Pork Loin with Bourbon Cherry Compote

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, and the bourbon cherry compote is the absolute star of the show.

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. With just a handful of fresh cherries and pantry staples, this dish comes together effortlessly in less than 45 minutes. 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.

Why We Love This Recipe

I love using pork loin in recipes because the lean meat cooks quickly, making it ideal for any night of the week. But let’s be honest here, the compote is the real star of the show. That glossy, ruby-red sauce made with fresh cherries and tablespoons bourbon is what takes this from a simple weeknight grilled protein into something truly memorable.

Cherry season peaks in June, and this is hands down one of the best ways to celebrate it. Fresh cherries are sweet, tart, juicy, and they cook down beautifully into a thick, rich compote that coats every slice of pork in pure flavor. This is the kind of recipe you make once and it instantly earns its place in your regular summer rotation whether you’re grilling in Texas heat or anywhere the summer sun finds you.

Ingredients

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 go on sale frequently stock up, because they freeze beautifully. A 1 lb tenderloin cooks in about 20 minutes, making it one of the most efficient proteins for weeknight grilling. You can also swap the pork for chicken if that’s what you have on hand just cook to an internal temperature of 165°F instead.
• Dijon mustard – Helps the seasoning stick and adds a subtle tangy layer of flavor.
• Salt and pepper -Simple seasoning is all this lean cut needs.
• Fresh Cherries – The star of the show. Ripe, juicy fresh cherries are what make this compote extraordinary. You’ll need to remove the pits first a cherry pitter makes this quick and painless. If you don’t have a cherry pitter, a sharp paring knife and a steady hand work just fine.
• Brown sugar – Balances the tartness of the cherries and helps the compote thicken into a glossy sauce.
• Bourbon – Use something you enjoy drinking the alcohol cooks off as the compote simmers, leaving behind a deep caramel-oak flavor. Two to three tablespoons bourbon is the sweet spot for a balanced sauce without overpowering the cherries. If you prefer a non-alcoholic version, simply omit it and add an extra splash of vinegar and a drizzle of honey for depth.
• Mint leaves – Fresh and herbaceous, these provide a bright pop that balances the rich, sweet compote beautifully.
• Vinegar: A small splash brightens the compote and keeps the sweetness from being one-dimensional. Balsamic or apple cider both work beautifully here.
• Honey: A small drizzle of honey alongside the brown sugar adds a floral sweetness that pairs wonderfully with the cherries and bourbon.

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.

Serving Suggestions

The compote is the star of the show spoon it generously over every slice of pork and let those gorgeous ruby juices pool around the meat on the plate. Here are some favorite ways to round out the meal:

• A simple arugula salad with shaved parmesan and lemon vinaigrette
• Roasted baby potatoes or grilled corn on the cob
• Crusty bread to soak up every last drop of those bourbon cherry juices
• A scoop of vanilla ice cream alongside a spoonful of leftover compote one of the most effortless summer desserts you’ll ever make. The warm, boozy cherry juices melting into cold vanilla ice cream is absolutely extraordinary.

Variations on Grilled Pork Tenderloin with Bourbon Cherry Compote

Chicken: Swap the pork tenderloin for chicken breasts or thighs — the bourbon cherry compote is equally incredible over grilled chicken. Just adjust the cook time and pull chicken at 165°F.

Spicy: Add crushed red pepper flakes or diced jalapeño to the compote as it simmers on medium heat. The heat infuses beautifully into the juices as the cherries break down.

No alcohol: Skip the bourbon entirely and add an extra splash of vinegar plus a drizzle of honey for the same depth of flavor without any alcohol.

Indoor/stove version: Sear the pork in a cast iron skillet over medium-high heat and make the compote in a small pan on the stove simultaneously. Finish the pork in the oven if needed. Works perfectly year-round.

Frozen cherries: If fresh cherries aren’t in season, use frozen sweet cherries — thaw and drain before adding to the pot. The compote will be slightly less vibrant but still delicious.

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.

Tip for Success

Pit your cherries efficiently. A cherry pitter is one of the most underrated kitchen tools for June baking and cooking. It removes pits cleanly in seconds without staining your hands. If you don’t have one, use a small paring knife to halve each cherry and pop the pits out — it takes a few extra minutes but works perfectly.

Taste as you go. The compote should balance sweet, tart, and boozy in every spoonful. Taste it as it simmers and adjust — more honey for sweetness, more vinegar for brightness, or another splash of tablespoons bourbon for depth.

Don’t skip the foil rest. After pulling the pork off the grill, tent it with foil for at least 10 minutes. This keeps the juices from running out when you slice it.

Make it on the stove year-round. No grill? No problem. This entire dish works beautifully on the stove — sear the pork in a cast iron pan over medium-high heat, then finish in the oven at 400°F for 10–12 minutes. The compote comes together in a small pan on an adjacent burner at the same time, making this a seamless one-kitchen meal.

Adjust the bourbon to your preference. The recipe calls for tablespoons bourbon, but you can dial it up or down. The alcohol fully cooks off during the simmer, so even those who don’t drink can enjoy all that caramel-oak flavor without any boozy bite.

Frequently Asked Questions

Do I need a cherry pitter?

A cherry pitter makes quick, clean work of removing pits from fresh cherries and is absolutely worth it during June cherry season when you’ll be making this compote on repeat. Most cherry pitter tools are inexpensive and widely available. That said, if you don’t have one, halve each cherry with a knife and pop the pits out by hand — it takes a little longer but works perfectly.

Can I make the compote ahead?

Absolutely — and it actually gets better as it sits. Make the compote up to 3 days ahead and store it in a jar or airtight container in the fridge. Reheat gently in a small pan over medium-low heat before serving, adding a splash of water if it’s thickened too much during refrigeration. The juices will loosen right back up. A jar of this compote also makes a beautiful homemade gift — think gift baskets filled with a jar of bourbon cherry compote, a good bottle of bourbon, and a handwritten recipe card. It’s a genuinely thoughtful and delicious promotion of this recipe to anyone lucky enough to receive it.

Can I make this indoors?

Yes! Sear the pork on the stove in a hot cast iron pan over medium-high heat until browned on all sides, then transfer to the oven at 400°F to finish. Meanwhile, make the compote in a small pan on medium heat on an adjacent burner. Cover the finished pork loosely with foil to rest before slicing. Works beautifully year-round — no grill required.

What if I don’t want to use bourbon?

The alcohol in the bourbon fully cooks off during the simmer, but if you’d prefer to skip it entirely, simply omit the tablespoons bourbon and replace with a splash of vinegar and a drizzle of honey. You’ll still get beautiful depth and complexity from the cherry juices themselves — it’s a wonderful compote either way.

What else can I do with leftover compote?

So many things. Spoon it over vanilla ice cream for an instant elegant dessert. Taste it warm from the pot over Greek yogurt for breakfast. Swirl it into oatmeal. Spread it on a charcuterie board alongside sharp cheese. Use it as a glaze on grilled chicken or pork chops earlier in the week. Store any leftovers in a sealed jar in the fridge — it keeps beautifully for up to a week and the flavor only deepens with time.