Dinner: Grilled Pork Tenderloin with Cherry Salsa

Recipe by The Bon Appétit Test Kitchen The sweet, sour, and piquant flavors of this cherry sauce come together as you grill the pork. For an even quicker meal, make the sauce and marinate the meat the day before.

Ingredients

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

Instructions

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 °F, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.

Reviews


Add a review for Grilled Pork Tenderloin with Cherry Salsa

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now