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Main Dish

Grilled pork tenderloin

Richard Slusarz
Grand Hyatt, San Francisco

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1 small whole pork tenderloin (approx. 1 lb.) ask butcher to trim/clean
10 pc pitted, chopped fresh cherries
½.C crème` de casis liquor
1 C glaze de viande*
Butter to taste (unsalted is preferred)


Brush pork with olive oil and chopped mixed herbs of your choice, grill whole turning occasionally for approx. 8 - 10 minutes on medium heat. Cook less time for rare, longer for well done. (This is a drier meat so a somewhat rosy color is fine.)

Heat small sauce pan and flambé` casis with cherries, add glaze, finish with soft butter, season to taste.

'"glaze de viande" is French for "meat glaze." It is simply high quality stocks that have been slowly skimmed and reduced to a syrupy consistency. When reduced to about half volume the resultant is referred to as a demi-glaze and when reduced to a about a fourth of their original volume the product is called a glaze. It's used to add flavor and color to sauces. It can be made at home or bought in jars and is usually called "meat glaze" or "meat extract."

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