Cherry and Basil Grilled Pork Tenderloin - Recipe and Video

Let’s fire up the grill and create a quick dinner that makes the most of you multi-taskers! While the pork tenderloin cooks, you’ll create the most delicious sweet cherry topping that comes together in minutes. Just sprinkle a little fresh basil on top and Voilà! The flavors meld so beautifully with Olive Tree’s Basil Olive Oil and Bordeaux Cherry Balsamic Vinegar.

Don’t forget these two flavors are our April featured pairing. Enjoy 10% off with code “April2021” when you purchase both thru 4/30. (Click here to view more ideas for this dynamic duo!)


1 pork tenderloin, trimmed - about 1 1/2 lbs

Salt and pepper for seasoning

2 tbsp Olive Tree Basil Olive Oil

olive oil cooking spray

16 oz frozen sweet cherries, unsweetened, thawed or partially thawed

1 cup thinly sliced shallots or onion

2 tbsp Olive Tree Bordeaux Cherry Balsamic Vinegar 

1/4 cup fresh basil, chopped



Let your pork tenderloin come to room temperature before cooking. Gently pound the tenderloin to flatten slightly to promote even cooking. Brush all sides with Basil Olive Oil. Sprinkle with kosher salt and fresh ground pepper. Grill over direct heat for 3-4 minutes per side until browned slightly. Move the pork tenderloins to indirect heat and continue cooking until the internal temperature reaches 145° F. 

While the pork is being grilled, make the cherry sauce: Spray a medium-sized sauté pan or pot with olive oil cooking spray and heat to medium heat. Add the shallots to the pan and cook until softened. Add cherries, including any liquid from the bag, into the pan and let them cook for a few minutes. Once cherries are fully thawed (if they weren't already) and softened, give them a good mashing with a wooden spoon or a potato masher.

Let reduce while stirring occasionally until most of the liquid has evaporated. Once that has happened, stir in the balsamic vinegar, cook for 1 minute and turn off the heat.

Remove the pork from grill and let rest for 5 minutes. Serve the pork with the cherry sauce and sprinkle with the chopped basil.

Recipe adapted from


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