Grilled Pork Tenderloin with Cherry Salsa
Ingredients
2 pork tenderloins (about 2-2.5lbs total)
1 cup fresh cilantro, chopped, divided
1/2 cup minced shallots, divided
6 tablespoons fresh lime juice, divided
1/4 cup vegetable oil
1/2 lb fresh cherries, stemmed, pitted, halved
1 fresh Fresno chile or red jalapeño
1 tablespoon olive oil
salt and pepper
Directions
- Pork Marinate
- 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.
- Prepare a stove pan to medium-high heat.
- 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 on stove, turning frequently, until a thermometer inserted into meat registers 145°, about 15 minutes. Let rest 10 minutes.
- Cut into thin slices and serve with salsa.