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Peppered Pork Tenderloin W Cherry Salsa

List of Ingredients





based on a recipe in Gourmet, June 1994

1/2 lb. dark sweet cherries, pitted and chopped (approx. 1 cup)
2 tsp. fresh lime juice
1/4 tsp. fresh lime zest
1 Tbsp. chopped red onion
1 tsp. finely chopped seeded fresh jalapeno
1-1/2 tsp. finely chopped cilantro
3/4 lb. pork tenderloin
2 Tbsp. crushed black peppercorns
1 Tbsp. olive oil

Preheat oven to 425 degrees. In a bowl, mix together cherries,
lime juice, zest, onion, jalapeno and cilantro. Season pork with
salt and press peppercorns into it. In a large heavy skillet, heat
oil over moderately high heat until hot but not smoking. Brown
pork on all sides. Transfer pork to a shallow baking dish and
roat in oven until a meat thermometer registers 155 degrees
(about 20 minutes). Transfer pork to a cutting board and let
stand for 5-10 minutes. Slice pork into 1/2" thick medallions and
serve with salsa. Serves 2.



Recipe