Grilled Pork Tenderloin With Fresh Cherry Relish
With its appealing, sweet-sour flavor profile, sweet cherry relish can accompany myriad entrées. It is delicious served with grilled pork tenderloins, but it also teams with ham, game, chicken or sautéed tofu. Or serve it cold, spooned over Brie. This version has very little “heat.” For more spiciness, use a little more cayenne.
Yield: 6 servings
INGREDIENTS
1⁄4 cup vegetable oil or canola oil, plus extra oil for brushing grate 4large cloves garlic, peeled, thinly sliced crosswise
1⁄2 teaspoon ground cumin or more to taste 1⁄4 cup freshly squeezed lime juice
1⁄4 cup orange juice
1 teaspoon coarse salt, or more to taste
1⁄2 teaspoon black pepper
1⁄4 cup water
2 pork tenderloins, about 1 1⁄4 pounds, sinew on exterior trimmed if present
Relish:
1 tablespoon vegetable oil or canola oil 1medium-size onion, roughly chopped 2teaspoons minced orange zest 2cups fresh cherries, pitted
1⁄4 teaspoon cayenne pepper 1teaspoon minced fresh rosemary 1⁄2 cup cherry preserves 2tablespoons balsamic vinegar
1⁄4 teaspoon ground cloves
Salt to taste Vegetable oil for oiling grate
PROCEDURE
1: On medium heat, heat 1⁄4 cup oil in deep, medium saucepan. Add garlic and cumin; cook until garlic is very pale golden color, 1-2 minutes. Remove from heat and cautiously add juices, salt, pepper and water. Bring to boil on high heat. Remove from heat and cool to room temperature. Set large zipper-style bag in bowl to hold it upright. Add cooled marinade and pork tenderloins; seal the bag. Marinate in refrigerator at least 2hours or up to 8, turning occasionally to redistribute marinade.
2. Prepare relish: Heat 1 tablespoon oil in large, heavy-bottom saucepan over medium-high heat. Add onion; cook until softened, about 3minutes, stirring occasionally. Add cherries, zest, cayenne, rosemary, preserves, vinegar and cloves. Boil on medium-high heat until thickened, stirring occasionally, about 10-12minutes. Season with salt.
3: Preheat grill. Remove pork from marinade; discard the marinade. Brush clean grate with oil. Grill tenderloins about 4 minutes on each of their 4sides. Check for doneness with instant-read thermometer. Interior temperature should be 155-160 degrees. Remove from heat and set on cutting board. Allow to rest 5minutes.
4: Cut meat crosswise into 3⁄4-inch slices. Serve pork slices accompanied with cherry relish.
Source: “Melissa’s Everyday Cooking
With Organic Produce” by Cathy Thomas (Wiley, $29.95)