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Tuesday, June 14

Tried & True: Grilled Pork Tenderloin with Cherry Salsa

Recently I have shied away from buying pork tenderloins. The variety that we usually get at our grocery store come pre-packed in a sealed plastic tube. The grocery store does not have them at the counter, so these are the only ones that we could find. After opening the plastic-wrap, I found that there was not one, large tenderloin that I assumed it was, but 3-4 small chunks of tenderloin. So much for stuffed-tenderloins. Since this is the typical loin that we find, I decided to just stave off the tenderloins, because it does not matter where we go, they are all packaged in tenderloin pieces. So, I was hesitant to try this recipe out. Fortunately, I forgot to buy the tenderloin at our usual store, and had to go to the premium store. They actually had full-sized tenderloins, and, what was most impressive, was that the cost/lb. was the same as our regular store.

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.
  • Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. 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°, about 15 minutes. Let erst 10 minutes. Cut into thin slices and serve with salsa.

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