Pork Tenderloin with Cherry Salsa
Pork Tenderloin with Cherry Salsa

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pork tenderloin with cherry salsa. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

Pork Tenderloin with Cherry Salsa is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Pork Tenderloin with Cherry Salsa is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook pork tenderloin with cherry salsa using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pork Tenderloin with Cherry Salsa:
  1. Get 1 cup coarsely chopped fresh cilantro, divided
  2. Take 1/2 cup minced shallots, divided
  3. Take 6 tbs fresh lime juice, divided
  4. Take 1/4 cup vegetable oil, plus more for brushing
  5. Take 2 pork tenderloins, about 2 1/1 lbs
  6. Make ready 8 oz fresh cherries, stemmed, pitted, halved
  7. Take 1 fresh fresno chile, red jalapeno, or holland chile, thinly sliced crosswise
  8. Make ready 1 tbsp extra virgin olive oil
  9. Make ready 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.

Instructions to make Pork Tenderloin with Cherry Salsa:
  1. 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.
  2. 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.
  3. Remove tenderloins from marinade and season generously with salt and pepper.
  4. 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.

While the pork tenderloins are roasting, prepare the cherry sauce. Slice the tenderloin and serve with cherry salsa, the. 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. Slice thinly and serve with cherry salsa.

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