Peppered Pork Tenderloin with Cherry Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1/2 pound dark sweet cherries, pitted and chopped (about 1 cup) |
2 teaspoons fresh lime juice |
1/4 teaspoon freshly grated lime zest |
1 tablespoon finely chopped red onion |
1 teaspoon finely chopped seeded fresh jalapeño chili (wear rubber gloves) |
1 1/2 teaspoons finely chopped fresh coriander |
3/4 pound pork tenderloin, trimmed of excess fat |
2 tablespoons crushed black peppercorns |
1 tablespoon olive oil |
Directions:
1. Preheat oven to 425°F.
2. In a bowl stir together cherries, lime juice, zest, onion, jalapeño, and coriander.
3. 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.
4. Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155°F., about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes. Slice pork into 1/2-inch-thick medallions and serve with salsa.
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