Grilled Pork Tenderloin with Cherry Salsa #NationalCherryDay

Pork Tenderloin marinated in lime, olive oil, and spices grilled to perfection and topped with a fresh cherry salsa.

It's National Cherry Day.......

Today is National Cherry Day and Radha of Magical Ingredients invited us to join her in celebrating by sharing a recipe that features cherries in any form. Let's take a look at what everyone has cooked up today......

Magical Ingredients: Black Forest Baked Oats

Art of Natural LIving: Homemade Cherry Shrub

Karen's Kitchen Stories: Cherry Chocolate Cookies

Hezzi-D's Recipe Box: Cherry Coffee Cake

Sneha's Recipe: Homemade Cherry Pie Filling

A Day in the Life on the Farm: Grilled Pork Tenderloin with Cherry Salsa

The Spiffy Cookie: Mini Cherry Lime Greek Yogurt Cheesecakes

My brother, his wife, and his granddaughter arrived from California yesterday afternoon and I made this amazing pork tenderloin and topped it with a wonderful cherry salsa as their welcome dinner.

This is a delicious dinner that is quick enough for any day of the week yet fancy enough for special company.

Entrees, Pork, Grilling, Cherries, Salsa

Entrees, Pork

American

Yield: 6 servings

Author: Wendy Klik

Grilled Pork Tenderloin with Cherry Salsa

Pork Tenderloin marinated in lime, olive oil, and spices grilled to perfection and topped with a fresh cherry salsa.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 3 T. cilantro paste or 1 c. coarsely chopped fresh parsley
• 1/2 Vidalia onion, divided
• juice of 3 limes, divide
• 1/4 c. olive oil, divided
• 2 pork tenderloins, trimmed and silver skin removed
• 1/2 lb cherries, pitted and quartered
• salt and pepper, to taste

Instructions

1. Place 2 Tablespoons of the Cilantro paste or 3/4 cups of Cilantro into a plastic bag that seals.
2. Mince half of the onion and set aside, cut the remaining half of onion into large dice and place into the bag with the cilantro. Add the juice of two limes and 3 Tablespoons of the oil into the bag, season with salt and pepper, and shake to combine.
3. Place the tenderloins into the bag, release the air, seal and massage the marinade to cover both tenderloins. Let rest at room temperature for 15-45 minutes.
4. Meanwhile, place the remaining cilantro, olive oil, minced onion, and cherries into a bowl, season with salt and pepper, toss to combine, and set aside for flavors to meld.
5. Heat a grill to medium-high heat. Cook the tenderloins, about 7-8 minutes per side, until an internal temperature of 145* is reached. Place onto a cutting board and let rest for 5-10 minutes.
6. Cut the pork into slices, place onto a platter and top with the salsa before serving.

Notes

Recipe adapted from one found in Bon Appetit

Nutrition Facts

Calories

841.6

Fat (grams)

30.45 g

Sat. Fat (grams)

8.4 g

Carbs (grams)

9.4 g

Fiber (grams)

1.11 g

Net carbs

8.28 g

Sugar (grams)

6.48 g

Protein (grams)

125.55 g

Sodium (milligrams)

349.51 mg

Cholesterol (grams)

393.03 mg

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