Grilled Pork Tenderloin

Svyniacha poliadvytsia pechena na vuhliakh

Preparation info

  • Makes


    • Difficulty


Appears in

The New Ukrainian Cookbook

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

  • About

This is a more contemporary way of preparing pork tenderloin. The flavor of fruit nicely complements all cuts of pork and in this case the sauce, made of fresh plums in combination with red wine, is also suitable spooned over grilled or braised poultry or game meats.


  • 1 (4-pound) boneless pork loin, cut in half lengthwise
  • 2 tablespoons sunflower oil
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Rub both pieces of pork with the oil and sprinkle with salt and black pepper. Put the meat into a shallow pan or casserole dish and set aside.

In a medium bowl, whisk together the red wine, apple cider, honey, vinegar, and garlic until well blended. Stir in the chopped plums and pour the marinade over the pork. Cover and refrigerate for at least 2 to 3 hours.

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