I’m always on the hunt for new ways to prepare pork tenderloin. I found this recipe on Epicurious and I may stop hunting for new recipes for pork now. This was a real winner. Here’s my version of the Epicurious recipe; I added more cherries, less oil and more lime juice. I used a combination of cherries, about half Bing cherries and half Rainier or white cherries. I had the Rainier cherries on hand but wanted the pretty deep red color of Bing cherries too to make the salsa prettier. The salsa was perfect, not too sweet or hot and a perfect contrast to the grilled pork. Even Craig gave this a thumbs up, generally he firmly believes fruit and meat are not a winning combination. This made him rethink that idea!
1 cup coarsely chopped fresh cilantro, divided
2/3 cup minced shallots, divided
½ cup fresh lime juice, divided
2 tablespoons olive oil, divided
2 pork tenderloins, about 2 1/2 pounds total
3 cups fresh cherries, stemmed, pitted, halved or quartered
1 fresh jalapeño, seeded and finely diced
1 tablespoon. Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Combine 1/2 cup cilantro, 1/3 cup minced shallots, ¼ cup lime juice, and 1 tablespoon olive oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally. I marinated the pork for 4 hours, it you plan to marinate longer than 15 minutes, refrigerate the pork while marinating.
Prepare a grill to medium-high heat.
Meanwhile, combine remaining 1/2 cup cilantro, 1/3 cup shallots, ¼ cup lime juice, cherries, jalapeno, and olive oil in a medium bowl. Using a potato masher or large spoon, mash the salsa mixture to help release the flavor from the cherries. Season salsa lightly with salt and pepper and set aside to let flavors to meld.
Remove tenderloins from marinade and season generously with salt and pepper.
Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°F, about 15 minutes. Let rest 10 minutes. Cut into slices and serve with salsa.