Dinner Tonight: Pork Tenderloin with Fresh Cherry and Chile Salsa

Name: Dinner Tonight: Pork Tenderloin with Fresh Cherry and Chile Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 227 grams fresh cherries, stemmed, pitted, halved; 1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise; 237 milliliters coarsely chopped fresh cilantro; 4 servings Kosher salt and freshly ground black pepper to taste; 6 Tbsps fresh lime juice; 1 Tbsp extra-virgin olive oil; 2 smalls pork tenderloins, aiming for about 2 pounds; 118 milliliters minced shallots; 59 milliliters vegetable oil

Dinner Tonight: Pork Tenderloin with Fresh Cherry and Chile Salsa

The recipe Dinner Tonight: Pork Tenderloin with Fresh Cherry and Chile Salsan is ready in about 45 minutes and is definitely a spectacular gluten free, dairy free, and whole 30 option for lovers of Mexican food. This recipe serves 4. This main course has 1284 calories, 188g of protein, and 49g of fat per serving. If you have vegetable oil, pork tenderloins, shallots, and a few other ingredients on hand, you can make it. To use up the cherries you could follow this main course with the Clafoutis with sour cherries as a dessert.

Instructions

Prepare a grill to medium-high heat.

Equipment you will use

Grill

Combine half of the cilantro and shallots, 4 tablespoons of the lime juice, and the vegetable oil in a resealable plastic bag with the pork. Marinate at room temperature for 15 minutes, turning occasionally.

Ingredients you will need

Vegetable Oil

Lime Juice

Cilantro

Shallot

Pork

Equipment you will use

Ziploc Bags

In the meantime, in a medium bowl combine remaining cilantro, shallots, and lime juice with the remaining ingredients. Season to taste with salt and pepper and allow to sit while pork marinates to develop the flavors.

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Shallot

Pork

Equipment you will use

Bowl

Remove pork from marinade, season well with salt and pepper, and grill, turning often, until the outside has developed a nice crust an interior is 145 degrees (or to desired doneness).

Ingredients you will need

Salt And Pepper

Marinade

Crust

Pork

Equipment you will use

Grill

Let rest 10 minutes, slice, and serve with salsa.

Ingredients you will need

Salsa

Equipment

Grill

Ziploc Bags

Bowl

Ingredients

Servings:

227grams

fresh cherries, stemmed, pitted, halved 1

fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise 237milliliters

coarsely chopped fresh cilantro 4servings

Kosher salt and freshly ground black pepper to taste 6Tbsps

fresh lime juice 1Tbsp

extra-virgin olive oil 2smalls

pork tenderloins, aiming for about 2 pounds 118milliliters

minced shallots 59milliliters

vegetable oil

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Belasco de Baquedano Swinto Old Vine Malbec with a 5 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.