Balsamic Glazed Pork Tenderloin with Cherry Compote


It is Fast Friday again and time for another fast and fabulous dinner suggestion.  If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

With the arrival of spring in Albania comes fresh cherries.  Small ones have been appearing in neighborhood fruit markets in recent weeks but they are now ripe, juicy and plentiful.  I can eat fresh cherries by the handful but I also like to incorporate them into entrees.  When combined with fresh orange juice and a dab of honey the cherries make for the perfect complement to balsamic glazed grilled meat.  I used pork tenderloin for this recipe but the flavors work just as well with chicken.  I served this dish alongside fresh peas, which are also plentiful this time of year, and leftover pearl barley.  Not bad for a quick and balanced dinner.


1 pork tenderloin

2/3 cup balsamic vinegar

2 cups fresh cherries, pitted

1 Tablespoon honey

Juice & zest from one orange

Dash of kosher salt

1 Teaspoon freshly grated ginger

1 Teaspoon cornstarch

3 Teaspoons cold water

1 Tablespoon Kirsch

1/4 Teaspoon garlic powder

Salt & pepper to taste

  • Place the balsamic vinegar in a small saucepan and heat over medium high heat.  Stir occasionally until the vinegar is syrupy and reduced by half, about 15 minutes.
  • Meanwhile, heat the honey and orange juice in a small saucepan over medium high heat until the honey is melted.  
  • Stir in the cherries and a dash of salt, cover, and reduce the heat to low.  Continue to cook until the pork is cooked, stirring occasionally and crushing the cherries slightly.  
  • Stir in the orange zest, ginger, and Kirsch.
  • In a small bowl combine the cornstarch and the cold water.  Bring the cherries to a boil, add the cornstarch mixture and boil for one minute.
  • While the cherries are cooking pre-heat a gas grill on high.
  • Liberally sprinkle the pork loin with salt, pepper, and garlic powder.
  • Reduce the grill heat to medium-high.
  • Grill over indirect heat for 8-10 minutes turning twice.
  • Brush  the reduced balsamic over the pork.  
  • Cook for an additional 4 minutes then baste again.  
  • Repeat basting and grilling until the pork is cooked to your likeness.  The total cooking time will be 16-18 minutes.
  • Remove the pork from the heat and allow the meat to rest for 5 minutes.
  • Slice into 1/4 inch slices and divide onto four plates.  
  • Divide the cherry compote over the pork.

Serves 4

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