Peppered pork tenderloin with cherry salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dark sweet cherries; pitted and chopped |
| ; (about 1 cup) | ||
| 2 | teaspoons | Fresh lime juice |
| ¼ | teaspoon | Freshly grated lime zest |
| 1 | tablespoon | Finely chopped red onion |
| 1 | teaspoon | Finely chopped seeded fresh jalapeno; (wear rubbergloves) |
| ; chili | ||
| 1½ | teaspoon | Finely chopped fresh coriander |
| ¾ | pounds | Pork tenderloin; trimmed of excess |
| ; fat | ||
| 2 | tablespoons | Crushed black peppercorns |
| 1 | tablespoon | Olive oil |
Directions
Preheat oven to 425F.
In a bowl stir together cherries, lime juice, zest, onion, jalapeno, and coriander.
Season pork with salt and press peppercorns into it. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides.
Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155F., about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes. Slice pork into ½-inch-thick medallions and serve with salsa.
Serves 2.
Gourmet June 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.