Fruit salsas sound odd to me. Why would you want to put a mango, or cherries in a salsa? I come from an old-school frame of mind, where salsa is cilantro, tomato, lime and jalapeno. Nothing more, nothing less. However, having tried this cherry salsa, I can say that it rocks. Since it is summer, it is nice to mix it up. I think I will make this, and a mango pico for our next dinner party.
I did modify this recipe a bit. First, I do not really like to measure everything out, so I will give you the rundown of what I used. First, I juiced 3 limes (2 full and 1 really dried out), and put that into a large zip-lock bag. For the cilantro, I chopped up about half the sprigs I got from the store, and chopped them coarsely. Then I used 2 shallots, and tossed them into the bag, with the tenderloin, and seasoned with salt and pepper.
For the salsa, I suggest actually weighing out the 1/2 lbs cherries (I think it was about 30 or so). Then chop up 2 shallots, and I used 2 Fresno peppers, because I like it a little spicy. You can use a jalapeno, but the red on red color is really appealing.
As with any recipe, feel free to modify it to your own tastes. Instead of serving the tenderloin sliced, we made tacos out of it, and it was fantastic.
Via: Bon Appetit
- 1 cup coarsely chopped fresh cilantro, divided
- 1/2 cup minced shallots, divided
- 6 tablespoons fresh lime juice, divided
- 1/4 cup vegetable oil
- 2 pork tenderloins, about 2 1/2 pounds total
- 1/2 pound fresh cherries, stemmed, pitted, halved
- 1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.
- Remove tenderloins from marinade and season generously with salt and pepper.
- Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°, about 15 minutes. Let erst 10 minutes. Cut into thin slices and serve with salsa.