Grilled Pork Tenderloin with Cherry Salsa

If you are looking for a delicious and easy main course that is perfect for summer (cherries are in-season and the meat is grilled), look no further than the Grilled Pork Tenderloin in Cherry Salsa from the June 2011 issue of Bon Appétit. The combination of fresh cherries and crunchy jalapeño peppers creates both a nice flavor and texture. If you prepare the salsa and marinade the pork the day prior, this meal requires only the grilling of the pork, which is perfect for a weeknight.

As you can probably tell from the photo of the pork, we didn't grill this outside but instead opted to use a grill pan on the stove, which worked just fine. Also, I never could have pitted all of those cherries without the Oxo Good Grips Cherry Pitter. I made this dish and a cherry pie and without the pitter I never would have made either.  Yup, I am lazy.

Grilled Pork Tenderloin with Cherry Salsa
Bon Appétit - June 2011
Active Time = 25 minutes, Total Time = 50 minutes 

Ingredients
• 1 cup coarsely chopped fresh cilantro, divided
• 1/2 cup minced shallots, divided
• 6 tablespoons fresh lime juice, divided
• 1/4 cup vegetable oil
• 2 pork tenderloins, about 2 1/2 pounds total
• 1/2 pound fresh cherries, stemmed, pitted, halved
• 1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper          

Preparation
• Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.  Alternatively, marinate the meat ahead of time and refrigerate.
• Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld.  The salsa can be made one day ahead of time and refrigerated.
• Remove tenderloins from marinade and season generously with salt and pepper.
• Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.