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Ingredients
- ¼ cup Vegetable Oil or Canola Oil, plus extra oil for brushing grate
- 4 large cloves Garlic, thinly sliced crosswise
- ½ teaspoon Ground Cumin
- ¼ cup Fresh Lime Juice
- ¼ cup Fresh Orange Juice
- 1 teaspoon Coarse Salt, such as Kosher
- ½ teaspoon Freshly Ground Black Pepper
- ¼ cup Water
- 2 (10 ounce) Pork Tenderloins, sinew trimmed if present (see Meatless Tip)
- Relish
- 1 tablespoon Vegetable Oil or Canola Oil
- 1 medium Yellow Onion, coarsely chopped
- 2 teaspoon Orange Zest (colored portion of peel), minced
- 2 cups Cherries, pitted
- ¼ teaspoon Ground Cayenne Pepper
- 1 teaspoon Fresh Rosemary Leaves, minced
- ½ cup Cherry Preserves
- 2 tablespoons Balsamic Vinegar
- ¼ teaspoon Ground Cloves
- Salt
Details
Servings 4
Preparation
Step 1
On medium heat, heat vegetable oil or canola oil in deep, medium saucepan. Add garlic and cumin; cook until garlic is very pale golden color, 1 to 2 minutes.
Remove from heat and cautiously add juices, salt, pepper, and water. Bring to boil on high heat. Remove from heat and cool to room temperature.
Set large zipper-style plastic bag in bowl to hold it upright. Add cooled marinade and pork tenderloins; seal.
Marinate in refrigerator at least 2 hours or up to 8 hours, turning occasionally to redistribute marinade.
Prepare Relish
Heat vegetable oil or canola oil in large, heavy-bottomed saucepan over medium-high heat. Add onion; cook until softened, about 3 minutes, stirring occasionally. Add cherries, zest, cayenne, pepper, rosemary, preserves, vinegar, and cloves. Boil on medium-high heat until thickened, stirring occasionally, about 10 to 12 minutes. Season with salt to taste.
Preheat grill. Remove pork from marinade; discard marinade. Clean grate and brush with vegetable oil.
Grill tenderloins, about 4 minutes on each of their 4 sides. Check for doneness with instant-read thermometer. Interior temperature should be between 155° and 160°. Remove from heat and set on cutting board. Allow to rest 5 minutes.
Cut meat crosswise into ¾ inch slices. Serve pork slices accompanied with cherry relish.
Meatless Tip
Instead of pork, serve cherry Relish atop Grilled Tofu with Mediterranean-Style Marinade.
Makes 4 servings.
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