GRILLED PORK TENDERLOIN WITH CHERRY SALSA
Yield: 6 servings
1 cup coarsely chopped fresh
cilantro, divided
½ cup minced shallots, divided 6 tablespoons fresh lime juice,
divided
¼ cup vegetable oil
2 pork tenderloins about 2 ½
total pounds
½ pound fresh cherries,
stemmed, pitted and halved 1 fresh Fresno chile, red jalapeño or Holland chile, or ½ green jalapeño, thinly sliced crosswise
1 tablespoon extra-virgin olive
oil Salt and black pepper
Note: Both the marinade and the salsa can be made 1 day in advance. Do not marinate the meat until 15 minutes before cooking.
1. Prepare a grill to mediumhigh heat. Combine ½ cup of the cilantro, ¼ cup of the minced shallots, 4 tablespoons of the lime juice and the vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.
2. Meanwhile, combine remaining ½ cup cilantro, remaining ¼ cup shallots, remaining 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 meld.
3. Remove tenderloins from marinade and season generously with salt and pepper. Grill, turning frequently, until a thermometer inserted into meat registers 145 degrees, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.
Per serving: 361 calories; 18 g fat; 4 g saturated fat; 123 mg cholesterol; 40 g protein; 10 g carbohydrate; 6 g sugar; 1 g fiber; 127 mg sodium; 69 mg calcium
SOURCE: Recipe from Bon Appétit