Grilled Pork Tenderloin with Cherry Salsa
Recipe from Bon Appetit
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 lb. total
1/2 lb. fresh cherries, stemmed, pitted, halved.
1 fresh Fresno chile, red jalapeno, or Holland chile, thinly sliced crosswise
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
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 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 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 degrees, about 15 minutes. Let rest 10 minutes.
Cut into thin slices and serve with salsa.
Note: You can make the sauce and marinate the meat the day before.