Peppered Pork Tenderloin With Cherry Salsa

By shauna

Ingredients

• 1/2 lb. (approx. 1C.) Dark, Sweet Cherries, pitted & chopped
• 2 tsp. Fresh Lime Juice
• 1/4 tsp. Freshly Grated Lime Zest
• 1 Tbsp. Red Onion, finely chopped
• 1 tsp. Fresh Jalapeno Chili, finely chopped & seeded(wear
• rubber gloves)
• 11/2 tsp. Fresh Coriander, finely chopped
• 3/4lb. Pork Tenderloin, trimmed of excess fat
• 2 Tbsp. Crushed Black Peppercorns
• 1 Tbsp. Olive Oil

Preparation

Step 1

Preheat oven to 425. In a sm. bowl, stir together cherries, lime juice, zest, onion, jalapeno & coriander. Season pork with salt & press peppercorns into it. In a lg. skillet, heat oil over moderately high heat till hot, but not smoking & brown pork on all sides. Transfer pork to a shallow baking dish & roast in oven till a meat thermometer reads 155, approx. 20 min. Transfer pork to a cutting board & let stand 5-10 min. Slice pork into 1/2in. thick medallions & serve with salsa.