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Update: This post was originally shared in January 2016. In January 2021 it was republished with new photos and an improved recipe.
Pork Tenderloin with Cherry Salsa is a quick summer recipe using fresh cherries, mint and basil. Coming together in under 30 minutes this dish is perfect for weeknights!

I don't know about you, but one of my favorite things about summer is all of the fresh fruits and herbs. Cherries, berries, peaches, mint, basil...I'm in love.
The cherry salsa in this recipe isn't quite a salsa, I used very little onion in it and chose to skip the jalapeno because I wanted the flavors of the cherries to really shine. Okay, and if I'm being honest, also because I'm the only salsa eater in this house and I knew omitting those items would get Tom to try it.
What is a pork tenderloin?
Pork tenderloin is a long and narrow cut of pork that comes from the muscle that runs along the backbone. A pork loin is a flatter and wider piece and can come either boneless or bone-in.
While I made this recipe using a pork tenderloin, you could also make it using pork chops. Bone-in or boneless would work here as well. For this recipe, I pan-fried the pork, but it can also be grilled or baked.
Ingredients for pork tenderloin with cherry salsa
- 1 ½ - 2 lbs pork tenderloin
- brown sugar, garlic powder, onion powder, ground ginger, paprika, salt, pepper
- 1 tablespoon olive oil
- fresh cherries
- minced onion (or shallot)
- sugar
- fresh mint and basil
- lime juice
How to make
- For the Salsa- pit and roughly chop fresh cherries. Chop the basil and mint. Mix cherries, sugar, basil, mint, onion and lime juice together.
- Refrigerate until ready to use.
- For the Pork - in a small bowl, combine the brown sugar, garlic powder, ground ginger, onion powder, paprika, salt and pepper.
- Spread all over the pork tenderloin. Slice the tenderloin into 2 inch thick pieces.
- Add olive oil to a skillet over medium high heat and pan fry pork slices for 3-4 minutes on each side.
- Plate pork and spoon fresh cherry salsa on top.
**Tip! A cherry pitter will save you a ton of time on this recipe!
What to serve with cherry salsa pork?
This recipe is really light and fresh so I like to pair it with lighter and more summery side dishes.
- Corn on the cob
- Corn fritters
- roasted potatoes
- cucumber and tomato salad
- grilled zucchini
How to use leftover cherry salsa
I'm shocked you have leftovers! Just kidding. This cherry salsa also pairs really well with white fish and chicken. Scoop up the leftovers with tortilla chips for a sweet and salty pairing, or with cinnamon chips or graham crackers to keep the sweet theme going. Or make a salad like this strawberry avocado one or a watermelon mint salad and add it on top.
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Recipe
Pork Tenderloin with Cherry Salsa
Equipment
- cherry pitter
Ingredients
For the Pork:
- 1 ½ lb. pork tenderloin fat trimmed
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground ginger
- ½ teaspoon paprika to taste
- ½ teaspoon salt and pepper each
- 1 tablespoon olive oil
For the Salsa:
- 1 cup fresh cherries pitted and chopped
- 1 tablespoon white onion minced
- 1 teaspoon sugar
- 1 teaspoon lime juice
- 1 tablespoon fresh basil
- 1 tbsp fresh mint
Instructions
For the Salsa
- Combine the chopped cherries, onion, sugar, lime juice, basil and mint together. Stir to combine. Taste test, and add additional sugar or salt and pepper to taste.
- Refrigerate until ready to use.
For the Pork
- In a small bowl, combine the brown sugar, garlic powder, onion powder, ground ginger, paprika, salt and pepper.
- Spread the mixture all over the pork tenderloin. Slice the tenderloin into 2 inch thick slices.
- Add olive oil to a skillet over medium high heat and pan-sear the pork for 3-4 minutes on both sides or until it reaches 160 degrees.
- Plate the pork and serve with the cherry salsa spooned on top.
Diana
Beautiful and crazy delicious! Thank you!
I made it a second time with raspberries (because I did not have cherries), also super yum!
NicholeL
Oh wow, raspberries sound incredible too! I'm glad you liked the recipe. Thank you so much!