Grilled Pork Tenderloin with Cherry Salsa
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
1 cup coarsely chopped fresh cilantro, divided
1/2 cup minced shallots, divided
6 tablespoons fresh lime juice, divided
1/4 cup vegetable oil
2 pork tenderloins, about 2 1/2 pounds total 1/2 pound fresh cherries, stemmed, pitted, halved
1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
Instructions:
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 and 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°, about 15 minutes. Let erst 10 minutes. Cut into thin slices and serve with salsa.
From bonappetit.com