Zulka Is Great In Any Recipe

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Cherry Chipotle Glazed Pork Tenderloin


  • 2 lbs pork tenderloin
  • 2 cups water
  • 1 cup tart cherry juice
  • ¼ cup kosher salt
  • 5 Tbsp Zulka Morena Sugar, divided
  • ¼ cup apple cider vinegar
  • 1 cup ice
  • 2 Tbsp Grapeseed or Coconut Oil
  • 1 1/2 tsp sea salt, divided
  • ½ tsp ground black pepper
  • 1/3 cup white onion, diced
  • 1 Tbsp chipotle chile in adobo, diced with sauce
  • 2 cloves garlic, peeled and minced
  • 3 cups frozen tart cherries, thawed, divided
  • ½ cup tart cherry preserves
  • ¼ cup apple cider vinegar
  • ½ cup cherry juice
  • 2 tsp arrowroot or corn starch
  • ¼ cup water


Rinse the pork tenderloin, pat dry and place in a resealable plastic bag.  Set in a bowl of ice water.  In a saucepan combine the water, cherry juice, kosher salt, 3 tablespoons sugar and apple cider vinegar; heat over medium low until the sugar and salt are dissolved. Do not simmer or boil.  Pour the brine over the pork in the baggie and add the cup of ice.  Seal the baggie and marinade for 20 minutes.

While the pork is marinating, make the sauce and glaze.  In a medium saucepan, combine the diced onion and sauté for 5 minutes. Add in the garlic and chipotle chili in adobo and sauté another minute, stirring the entire time. Add the cherry preserves, 2 cups of the thawed cherries, vinegar, juice, 2 tablespoons sugar and 1 teaspoon sea salt. Bring to a boil and simmer until slightly reduced.

Dissolve the arrowroot or corn starch in water. Add to the saucepan and stir until the mixture is thickened. Remove ½ cup of the sauce (without cherries in it) to use as the glaze. Keep the sauce on low heat.

Preheat oven to 3750 F. Heat a cast iron skillet over medium high heat and add 1 tablespoon oil (grapeseed or coconut). Remove the pork from the marinade and pat it dry. Season the pork with 1/2 teaspoon sea salt and ground black pepper. Sear the pork on all sides in the cast iron pan, about 2 minutes a side. Spoon the reserved glaze over the tops of the tenderloins and place in the oven. Roast for 15-20 minutes or until internal temperature reaches 1500 F. Carefully remove from the oven and transfer the pork to a cutting board and let rest 10 minutes. Slice in ½ inch thick slices and spoon some of the warm cherry sauce over the top. Garnish with sliced green onion. Serve immediately.

Natural, Pure, Cane Sugar