When this recipe from Lindsey at Our Share of the Harvest popped up in my reader, I knew I needed to make it right away. I love cherries and I’m always looking for new pork recipes. It was a perfect combination.Print
Pork Tenderloin with Cherry Salsa
- Yield: 4-6 servings 1x
- Category: Pork
For the Pork:
- 1–2 lb. pork tenderloin, fat trimmed
- 1 tbsp fresh cilantro
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- salt and pepper, to taste
For the Salsa:
- 1 cup fresh cherries, pitted and chopped
- 2 tbsp red onion, minced
- 1 tsp sugar
- 1 tsp jalapeno, minced
- 1 tsp lime juice
- 1/4 tsp ground ginger
- 1 tbsp sweet red wine
- 2 tbsp fresh cilantro
1. Season the pork with 1 tbs. of cilantro, the garlic powder and salt and pepper to taste. Cut the pork tenderloin into 2 inch medallions.
2. In a small bowl combine the ingredients for the salsa. Stir well and set aside.
3. Heat the olive oil in a large skillet over medium high heat. Sear the pork on both sides for 3-5 minutes or until golden brown on each side.
4. Transfer the pork to a plate and let rest for 5 minutes.
5. Spoon the salsa over the pork and serve immediately.
Slightly Adapted from: Our Share of the Harvest
I made some adjustments to this recipe, not grilling the pork (stupid apartment complex) and adding sugar and red wine to the salsa because I figured Tom wouldn’t eat it if it wasn’t sweet enough. He did end up liking it this way but suggested next time I use fresh cherries to make a sauce, not just a salsa. I thought it was delicious though!