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

Ingredients of Pork Tenderloin with Cherry Salsa

1. It’s of coarsely chopped fresh cilantro, divided.
2. You need of minced shallots, divided.
3. Prepare of fresh lime juice, divided.
4. You need of vegetable oil, plus more for brushing.
5. You need of pork tenderloins, about 2 1/1 lbs.
6. Prepare of fresh cherries, stemmed, pitted, halved.
7. It’s of fresh fresno chile, red jalapeno, or holland chile, thinly sliced crosswise.
8. You need of extra virgin olive oil.
9. Prepare of Kosher salt and freshly ground black pepper.

Reasons you'll ♡ this chipotle grilled pork tenderloin with cherry salsa. Place cooked pork tenderloin in aluminum foil, bringing the edges up around it to form a 'basket'. 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.

Pork Tenderloin with Cherry Salsa instructions

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..

Slice and serve with warm cherry sauce. 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. I find pineapple and pork to already be best friends so to bring it in via salsa is the perfect way. Plus the pineapple salsa reminds me of summer.