Grilled Pork Tenderloin with Cherry Salsa

Name: Grilled Pork Tenderloin with Cherry Salsa
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
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, divided; 6 servings Kosher salt and freshly ground black pepper; 6 Tbsps fresh lime juice, divided; 1 Tbsp extra-virgin olive oil; 2 pork tenderloins, about 2 1/2 pounds total; 118 milliliters minced shallots, divided; 59 milliliters vegetable oil

Grilled Pork Tenderloin with Cherry Salsa might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 856 calories, 126g of protein, and 33g of fat per serving. This recipe serves 6. This recipe covers 46% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. A mixture of shallots, olive oil, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Prepare a grill to medium-high heat.

Equipment you will use

Grill

Combine1/2 cup cilantro, 1/4 cup minced shallots,4 tablespoons lime juice, and vegetable oil in aresealable plastic bag.

Ingredients you will need

Vegetable Oil

Lime Juice

Cilantro

Shallot

Equipment you will use

Ziploc Bags

Add pork; seal bagand turn to coat. Marinate at room temperaturefor 15 minutes, turning occasionally.

Ingredients you will need

Pork

Meanwhile, combine remaining 1/2 cupcilantro, 1/4 cup shallots, 2 tablespoons lime juice,cherries, chile, and olive oil in a mediumbowl. Season salsa lightly with salt andpepper and set aside to let flavors to meld.

Ingredients you will need

Lime Juice

Olive Oil

Cherries

Shallot

Chili Pepper

Salsa

Salt

Remove tenderloins from marinade andseason generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Marinade

Grill tenderloins, turning frequently, untila thermometer inserted into meat registers145°F, about 15 minutes.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Grill

Let rest 10 minutes.

Cut into thin slices and serve with salsa.

Ingredients you will need

Salsa

Per serving: 349 calories, 16 g fat, 8 g carbohydrates

Bon Appétit

Equipment

Grill

Ziploc Bags

Kitchen Thermometer

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, divided 6servings

Kosher salt and freshly ground black pepper 6Tbsps

fresh lime juice, divided 1Tbsp

extra-virgin olive oil 2

pork tenderloins, about 2 1/2 pounds total 118milliliters

minced shallots, divided 59milliliters

vegetable oil

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. 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. One wine you could try is Yacochuya San Pedro De Yacochuya Malbec. It has 4.5 out of 5 stars and a bottle costs about 16 dollars.