- 6
- 25 mins
- 75 mins
Ingredients
- 1 c. coarsely chopped fresh cilantro, divided
- 1/2 c. minced shallots, divided
- 6 Tbsp. fresh lime juice, divided
- 1/4 c. vegetable oil
- 2 pork tenderloins, about 2.5 pounds, total
- 1/2 lb. fresh cherries, stemmed, pitted, halved
- 1 fresh Fresno chili, red jalapeno or Holand chile, thinly sliced crosswide
- 1 Tbsp. EVOO
- Kosher salt and black pepper to taste
Preparation
Step 1
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.
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.
Remove tenderloins from marinade and season generously with salt and pepper.
Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°F, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.