A recipe for how to grill pork tenderloin that is perfectly juicy - with a cherry bourbon glaze to finish.
Heat grill to high and scrape clean. Set one side to medium high heat and one side to low heat.
Sprinkle tenderloins with 1/2 teaspoon salt.
Blend the cherry preserves in a blender until smooth. I used an immersion blender.
Whisk together the cherry preserves, bourbon, melted butter, brown sugar and remaining teaspoon of salt.
Pour half the glaze over the pork tenderloins and rub to coat evenly.
Grill the tenderloins on the hot side of the grill for about 5 minutes, flipping once so both sides are browned.
Transfer tenderloins to the low heat side of the grill and close lid. Continue grilling until internal temperature of thickest part of tenderloins registers between 140 and 145 degrees.
Transfer cooked tenderloins to a large sheet of foil. Pour the remaining cherry bourbon glaze over the tenderloins. Seal the foil and allow the tenderloins to rest for 10 minutes.
Unseal the foil. Slice the pork and serve.