The recipe name is longer than the ingredient list in this simple preparation. That’s because Traverse City cherries steal the show and, aside from smoke, not much else is needed. Fresh cherries have been on sale in groceries for weeks with enticingly low prices. Northwest (as in Pacific) cherries, for instance, are on sale at
Kroger this week for $1.68 per pound. They always seem to find a way into my grocery cart. Addictive healthy pleasures for sure, they don’t compare to the glistening ripe ruby in the crown of jewels: the Traverse City cherry.
I tip my hat to other cherry growing states, but my taste buds are convinced Michigan cherries are the richest and most flavorful cherries on earth. I’m not in the minority on this one - more than 500,000 people descend upon Traverse City in early July for its annual cherry festival. So I’m delighted to see Traverse City cherries on sale for $2.97 per pound atÂ
Plum Market. (I’ve made this recipe with out-of-state cherries and the sauce, though tasty, is not as luscious.)
Next to cherries, the second most important ingredient in this recipe is smoke. My Weber charcoal kettle generates more smoke than the smoke box I sometimes use on the gas grill. So whenever I smoke meat or chicken, I wheel out the trusty Weber. I throw soaked wood chips over the coals after they are covered in white ash. When the smoke is billowing, I place my tenderloins on the well-oiled grill rack. It is critical to immediately place the cover back on the grill so you smoke your food and not your yard! I’m using apple wood chips today but cherry and hickory wood chips are deliciously complementary as well.
Yield: 4-6 servings Time: 45 minutes Cost: $15.00
Ingredients
2 cups washed & pitted ripe cherries
1/4 cup plus 2 tablespoons brown sugar
1/2 cup plus 1 tablespoon
unsweetened cherry juice*
1 tablespoon corn starch
1 cup applewood chips (cherry or
hickory chips may be substituted)
2 pork tenderloins (about 1 pound each)
*water may be substituted
Directions
1. Place pitted cherries, 1/4 cup sugar and cherry juice In a medium-sized saucepan. Bring to a boil, reduce heat, cover and simmer 5 minutes.
2. Combine 1 tablespoon cherry juice and cornstarch. Stir into cherry sauce and simmer, stirring occasionally, an additional five minutes, until thickened.
3. Combine 2 tablespoons brown sugar with 2 teaspoons kosher salt and 1 teaspoon freshly ground pepper. Rub sugar blend into tenderloins.
4. Preheat gas or charcoal grill to medium-high heat. If using a gas grill, fill smoke box with soaked wood chips. If using charcoal, spread the chips over the coals when they are ash white (see above headnote for details).
5. Grill pork. covered, about 12-14 minutes or until an instant-read thermometer registers 155 degrees. (I prefer my pork a bit pink in the center.) Let pork stand 5 minutes before slicing. Serve pork slices drizzled with warm cherry sauce.
Comments
Bri
Thu, Aug 6, 2009 : 8:47 a.m.
Wow, this was an amazing dish and your directions are so easy to follow.
kathy
Tue, Aug 4, 2009 : 3 p.m.
I loved this recipe!!!!!Thanks
Niki
Tue, Aug 4, 2009 : 11:38 a.m.
Wow! Phil Donahue follows your recipes?
Trisha
Tue, Aug 4, 2009 : 10:48 a.m.
Mike, Did you happen to see step #3. I copied it for you below. You must have missed reading it. 3. Combine 2 tablespoons brown sugar with 2 teaspoons kosher salt and 1 teaspoon freshly ground pepper. Rub sugar blend into tenderloins.
Khurum
Sat, Aug 1, 2009 : 2:59 p.m.
Am I missing something? People are concerned because salt and pepper were not mentioned? The recipe didn't mention you should breathe throughout the meal either, but I figure most people already know that... And to think one can be so certain of the taste by just reading the recipe without actually trying it. Reminds me of the people who protest movies, but when you dig further, it turns out they haven't even seen the movie! At least try the recipe before knocking it. And breathe.
stopfoodignorance
Sat, Aug 1, 2009 : 8:47 a.m.
Salt and pepper to taste. Now who would ever think of adding salt and pepper to food? Those two cornerstones of any American table don't add anything in way of flavor do they? I don't trust anyone who doesn't salt or pepper food. I bet this lady doesn't even salt water when she cooks pasta or blanches vegetables.
Mike Jennings
Fri, Jul 31, 2009 : 6:10 p.m.
I am surprised by your cherry sauce recipe. By look alone I can tell it's very one note and uninspiring, it would taste of nothing but candied cherrys. For a desert it may work but for a savory course I find it lacking. By adding only a few ingredient and cutting the sugar by 2/3s it could turn into something special. By cutting the amount of sugar and adding an acid (such as a vinegar or lemon juice) the flavor would be brightened and it would pair much better with the smoky pork. A small handful of fresh thyme and some choped shallots some much needed depth would be gained. Finally, and most importantly, salt and pepper to taste. Everything tastes better with the correct amount of seasoning.
Jennifer Shikes Haines
Fri, Jul 31, 2009 : 3:28 p.m.
This looks wonderful. What accompaniments might you include as sides? I see sugar snap peas in one photo.
mjbunny
Fri, Jul 31, 2009 : 3:13 p.m.
This looks really good. Liked the additional information on finding ingredients and/or bargains!
nuseph
Fri, Jul 31, 2009 : 2:44 p.m.
Sounds good. Unfortunately my wife's vegetarian. May have to make this for myself when she's out of town. As for the company mentions, I don't mind them at all. The info's helpful. And, if they're paid for, I guess it helps keep this Web site free. So plug away.
Sammy77
Fri, Jul 31, 2009 : 9:41 a.m.
Wow, this looks really good. Perhaps something to try for Labor Day. I'm stuck it a gas grill that doesn't allow for smoking all that much, but I'll make due. I must say, however, I'm not sure I approve of the company plugs given throughout the article. I'm still on the fence on this one. Nonetheless, thanks for the idea.