Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pork tenderloin with cherry salsa. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Pork Tenderloin with Cherry Salsa is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Pork Tenderloin with Cherry Salsa is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook pork tenderloin with cherry salsa using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pork Tenderloin with Cherry Salsa:

1. Take 1 cup coarsely chopped fresh cilantro, divided
2. Get 1/2 cup minced shallots, divided
3. Prepare 6 tbs fresh lime juice, divided
4. Make ready 1/4 cup vegetable oil, plus more for brushing
5. Take 2 pork tenderloins, about 2 1/1 lbs
6. Prepare 8 oz fresh cherries, stemmed, pitted, halved
7. Get 1 fresh fresno chile, red jalapeno, or holland chile, thinly sliced crosswise
8. Make ready 1 tbsp extra virgin olive oil
9. Take Kosher salt and freshly ground black pepper

Steps to make Pork Tenderloin with Cherry Salsa:

1. Turn a gas grill to high. Combine 1/2 cup cilantro, 1/4 cup shallot, 4 tbs lime juice and 1/4 cup vegetable oil in a resealable plastic bag. Add pork, seal bag and turn to coat. Marinate pork at room temperature for 15 minutes, turning occasionally.
2. Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tbs lime juice, cherries, chile and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors meld.
3. Remove tenderloins from marinade and season generously with salt and pepper.
4. Brush grill grate with vegetable oil. Grill tenderloins, turning frequently, until an instant-read thermometer inserted into the center of the pork registers to 145 degrees, about 15 minutes. Let rest for 10 minutes. Cut into thin sliced and serve with salsa.

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