Pork Tenderloin with Cherry Salsa. Grilling your pork tenderloin is a pro move. Topping that recipe with some cherry salsa? That's Hall of Fame type stuff.

Be sure to have a peak at Becky's July guide for dozens of recipe ideas that take full advantage of this month's fruits and. Every week we bring you our favorite posts from our friends at Serious Eats, and this week let's look at this grilled pork tenderloin with a spicy cherry salsa. Slice the tenderloin and serve with cherry salsa, the unopened. You can have Pork Tenderloin with Cherry Salsa using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Pork Tenderloin with Cherry Salsa

You need 1 cup of coarsely chopped fresh cilantro, divided.
Prepare 1/2 cup of minced shallots, divided.
Prepare 6 tbs of fresh lime juice, divided.
It's 1/4 cup of vegetable oil, plus more for brushing.
You need 2 of pork tenderloins, about 2 1/1 lbs.
You need 8 oz of fresh cherries, stemmed, pitted, halved.
Prepare 1 of fresh fresno chile, red jalapeno, or holland chile, thinly sliced crosswise.
You need 1 tbsp of extra virgin olive oil.
It's of Kosher salt and freshly ground black pepper.

Season pork with salt and press peppercorns into it. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides. This is a roasted pork tenderloin recipe made with port wine vinegar, cherry jam, and other sauce ingredients. If you can't find port wine vinegar, use red wine vinegar in this recipe.

Pork Tenderloin with Cherry Salsa instructions

Turn a gas grill to high. Combine 1/2 cup cilantro, 1/4 cup shallot, 4 tbs lime juice and 1/4 cup vegetable oil in a resealable plastic bag. Add pork, seal bag and turn to coat. Marinate pork at room temperature for 15 minutes, turning occasionally..
Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tbs lime juice, cherries, chile and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors meld..
Remove tenderloins from marinade and season generously with salt and pepper..
Brush grill grate with vegetable oil. Grill tenderloins, turning frequently, until an instant-read thermometer inserted into the center of the pork registers to 145 degrees, about 15 minutes. Let rest for 10 minutes. Cut into thin sliced and serve with salsa..

Slice and serve with warm cherry sauce. Place cooked pork tenderloin in aluminum foil, bringing the edges up around it to form a 'basket'. Pour the remaining marinade over the pork, and seal the aluminum foil this pork looks so amazing and delicious. love the cherry salsa! i really need to cook with pork tenderloin more, looks so tasty! For the pork: To butterfly the pork, place the tenderloin on a cutting board with one end pointing toward you. Slice lengthwise down the center, almost but not quite cutting through the Remove to a cutting board, tent with foil, and let rest a few minutes.