Grilled pork tenderloin with cherry salsa
- Number of Servings: 8
Ingredients
1 cup coarsely chopped fresh cilantro, divided1/2 cup minced shallots, divided6 tablespoons fresh lime juice, divided4 tsp canola oil2 pork tenderloins, about 2 1/2 pounds total1/2 pound fresh cherries, stemmed, pitted,halved1 fresh Fresno chile, red jalapeņo, or Holland chile, thinly sliced crosswise2 tsp extra-virgin olive oilKosher 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 canola 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°F, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.
Serving Size: Serves 8
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°F, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.
Serving Size: Serves 8
Nutritional Info Amount Per Serving
- Calories: 231.2
- Total Fat: 8.3 g
- Cholesterol: 92.2 mg
- Sodium: 92.0 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 0.7 g
- Protein: 30.5 g
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