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

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Converted by MM_Buster v2.0l.

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