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Three jars of traverse bay farms products including cherry barbeque sauce, monkey butter and cherry cherry on a wooden table with food items.
Three fruit advantage supplement bottles (Tart cherry, pomegranate and wild blueberry) on a kitchen counter with a glass of water and a pastry.

Cherry-Glazed Grilled Pork Tenderloin

On By Andy LaPointe / 0 comments
Cherry-Glazed Grilled Pork Tenderloin

Updated: June, 2026

Author: Andy LaPointe - Co-Founder of Traverse Bay Farms

At-a-Glance

  • Total time: 40–55 minutes
  • Yield: 4–6 servings
  • Texture: Juicy, tender pork with a glossy grilled glaze
  • Flavor: Savory garlic and spice with a sweet-tart cherry finish
  • Key ingredients: Pork tenderloin, tart cherry juice, mustard, garlic, honey
  • Skill level: Beginner
  • Make-ahead note: Make the cherry glaze up to 3 days ahead and grill fresh for best flavor

Quick Summary

Quick Summary

This cherry-glazed grilled pork tenderloin is a simple way to make your grill dinner taste restaurant-worthy. You season the pork, grill it until juicy, then brush on a quick sweet-tart cherry glaze made with Traverse Bay Farms tart cherry juice for a glossy finish that pairs perfectly with summer sides.

Cherry-Glazed Grilled Pork Tenderloin by Traverse Bay Farms

Prep and Yield

Total time: 40–55 minutes

Prep time: 10 minutes

Marinate time (optional): 15–30 minutes

Cook time: 18–25 minutes

Rest time: 8–10 minutes

Yield: 4–6 servings

Skill level: Beginner

Ingredients

For the pork:

  • 2 pork tenderloins (about 1 to 1 1/4 pounds each), trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)

For the cherry glaze:

  • 1 cup Traverse Bay Farms tart cherry juice (or tart cherry juice concentrate diluted to taste)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, finely grated (or 1/2 teaspoon garlic powder)
  • 1/4 teaspoon kosher salt
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Pat the pork tenderloins dry and rub with olive oil, salt, pepper, garlic powder, and smoked paprika if using. Let sit at room temperature for 15–30 minutes while you heat the grill.
  2. Make the cherry glaze: in a small saucepan, combine tart cherry juice, honey, mustard, vinegar, garlic, salt, and red pepper flakes if using. Bring to a gentle simmer and cook 10–15 minutes, stirring occasionally, until reduced by about half and glossy enough to coat a spoon. Set aside.
  3. Preheat a grill to medium-high heat (about 400–450°F). Oil the grates lightly.
  4. Grill the tenderloins over direct heat for 2–3 minutes per side to get grill marks, then move to indirect heat and continue cooking 12–18 minutes, turning occasionally.
  5. During the last 5 minutes of grilling, brush the pork with the cherry glaze on all sides, turning and brushing 2–3 times so it builds a shiny coat without burning.
  6. Remove the pork when the thickest part reaches 145°F. Transfer to a plate and rest 8–10 minutes.
  7. Slice into medallions and serve with extra cherry glaze spooned over the top.

Chef's Tips

Make This Tenderloin Even Better

  • Use a thermometer and pull the pork at 145°F, then rest it so it stays juicy.
  • Reduce the cherry glaze until it coats the back of a spoon, because it will thicken more as it cools.
  • Brush the glaze on during the last few minutes only, since sugars can burn over high heat.
  • If your grill runs hot, finish the tenderloin on indirect heat to prevent the outside from overbrowning.
  • For extra flavor, add a pinch of smoked paprika or a tiny amount of cayenne to the glaze.
  • Traverse Bay Farms tip: tart cherry juice gives the glaze a bright sweet-tart balance that tastes rich without being overly sweet.

Nutritional Highlights

Made with Real Fruit and Simple Ingredients

  • Pork tenderloin is a lean, satisfying cut that grills quickly and stays tender when not overcooked.
  • Tart cherry juice adds fruit-forward flavor and natural balance to a savory glaze.
  • Serving the pork with grilled vegetables makes an easy, well-rounded plate.

Behind the Recipe

This recipe feels like Northern Michigan summer grilling to me: simple meat, a hot grill, and a fruit-forward glaze that tastes like it took all day. Tart cherry is a natural match for pork because it brings bright acidity and gentle sweetness that keeps the flavor lively.

It works because tenderloin cooks fast and stays juicy when you watch temperature closely. The glaze reduces into a concentrated cherry sauce, and brushing it on at the end lets it cling to the meat without burning, giving you that glossy, grilled finish.

How to Serve

  • Serve with grilled corn, roasted potatoes, or a simple green salad.
  • Pair with rice or quinoa to soak up extra cherry glaze.
  • Slice thin for sandwiches the next day with extra glaze as a spread.
  • Serve alongside a fruit-forward salad with apples, nuts, and cheese for a complete meal.

How to Store and Make Ahead

You can prep the glaze ahead and reheat it gently, which makes grilling night even easier.

Refrigerator: Store cooked pork in a sealed container for up to 3 days. Store glaze separately.

Reheat: Warm sliced pork gently in a skillet or covered in a 300°F oven. Warm glaze on low heat with a splash of water if needed.

Make ahead: Make the cherry glaze up to 3 days ahead and refrigerate. Bring to room temperature or warm slightly before using.

Product Links

Frequently Asked Questions

What temperature should pork tenderloin be cooked to?
Pork tenderloin is best when cooked to an internal temperature of 145°F and then rested for 8–10 minutes. Resting helps juices redistribute so the meat stays tender and moist. If you cook it much higher, tenderloin can dry out quickly because it is a lean cut.
How do I keep cherry glaze from burning on the grill?
Apply the glaze during the last few minutes of grilling rather than at the beginning. Cherry glaze contains sugar, which can burn over high heat. Keep the grill at medium-high and finish on indirect heat if needed, brushing in thin layers so it builds a glossy coat.
Can I make cherry-glazed grilled pork tenderloin ahead of time?
You can make the cherry glaze ahead of time and refrigerate it for a few days, which saves time on grilling day. For the best texture, grill the pork fresh and brush with warmed glaze near the end. Leftover cooked pork reheats best when warmed gently.
What can I use instead of honey in the cherry glaze?
Maple syrup works well and gives a slightly deeper sweetness that pairs nicely with tart cherry. You can also use brown sugar, but start small and taste, because it can make the glaze sweeter. Keep the vinegar and mustard in the glaze so it stays balanced and not cloying.
What sides go well with cherry-glazed grilled pork tenderloin?
This pork pairs well with grilled vegetables, roasted potatoes, rice, or a crisp salad. The sweet-tart glaze also tastes great with simple sides like green beans or corn on the cob. If you want something fresh, serve it with a salad that includes apples, nuts, and cheese.

Why Choose Traverse Bay Farms

Our Signature Commitment

  • Over 38 National Awards for Taste and Innovation
  • Handcrafted in Small Batches in Northern Michigan
  • Made with Real Fruit and Honest Ingredients
  • Proudly USA-Grown and Family-Owned

What Customers Are Saying

"The glaze is incredible. Sweet-tart and not heavy, and the tenderloin stayed so juicy."

— Megan L., Madison, WI

"This tasted like a restaurant meal on my patio. The cherry sauce was the star."

— Chris P., Charlotte, NC

"I made the glaze ahead and grilling was easy. Great leftovers for sandwiches too."

— Alana R., Reno, NV

Recipe by Traverse Bay Farms.

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