Smoked Olive Wood & Cherry Pork Marinade

Olive Wood Smoked Oil & Cherry Balsamic Pork Marinade
Olive Wood Smoked Oil & Cherry Balsamic Pork Marinade

This marinade would be fantastic on any cut of pork, from a chop to a loin. Pork and cherries go deliciously well together, and the olive oil wood smoked olive oil lends an extra layer of smoky flavor that is longed after after BBQ lovers and foodies alike.

If you do make this dish, make sure to note the time required for marinating the meat. We suggest you marinate the pork for no less than 4 hours. You can go as long as 8 hours.

If you have some extra Red Cherry Balsamic left over, check out these other recipes featuring one of our favorite infused balsamics:

Red Cherry Hot Fudge Sauce

Blue Cheese Puffs with Pistachios and Balsamic-Spiked Cherry Jam

Red Cherry Balsamic Spritzer

Bing Cherry, Apple and Pecan Salad with Sigona’s Red Cherry Balsamic Vinaigrette

Cherry-Balsamic-Lime Popsicles

Roasted Pork Tenderloin with a Cherry Balsamic Reduction

Balsamic-Drizzled Summer Stone Fruit over Creamy Gelato

Smoked Turkey and Cherry Salad with a Cherry Balsamic Vinaigrette

Olive Wood Smoked Oil & Cherry Balsamic Pork Marinade

Smoked Olive Wood & Cherry Pork Marinade

Our savory, all-natural olive wood smoked olive oil makes a perfect marinade for meat or veggies that are going to cook on the grill. The flavor notes of smoked olive wood are similar to oak. Pork pairs well with cherries, so combining all these ingredients together makes a delicious sweet-savory meal that’s great for the grill. Serves 2.
Prep Time 8 hrs 10 mins
Cook Time 20 mins
Total Time 8 hrs 30 mins
Course Main Course
Cuisine American
Servings 2 people



  • 2 bone-in pork chops at least 1" to 1.5” thick”
  • Salt & pepper to taste
  • 1/4 cup Sigona’s Red Cherry Balsamic see note
  • 2 Tbsp Sigona’s Olive Wood Smoked Olive Oil see note
  • 2 tsp brown sugar
  • 2 cloves garlic chopped
  • Half of a shallot
  • Optional: Fresh cherries halved and pitted


  • To marinade: Season both sides of the pork chops with salt and pepper, to taste.
  • In a blender, combine the balsamic, oil, sugar, garlic and shallot. Process until the mixture is smooth. Transfer the mixture to a large zip-top bag.
  • Place the pork chops in the bag with the balsamic marinade. Refrigerate, flipping occasionally, for at least 4 hours or up to 8 hours.
  • To cook: Preheat an outdoor grill to 375°F. When hot, add the pork over direct heat, searing each side for 2 to 3 minutes. Move the pork so it continues to cook over indirect heat for about 15 minutes more or until internal temperature reaches at least 145°F.
  • To serve: Transfer pork to a serving platter and allow it to rest at least 5 minutes before serving. Top with halved cherries, if desired.


Our infused olive oils and balsamics are available in our markets and online at
Keyword grilled cheese, Pork, Sigona’s Olive Wood Smoked Olive Oil, Sigona’s Red Cherry Infused Balsamic

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