Peppered Pork Tenderloin with Cherry Salsa
This chile is called “chile guero”(translated blonde chile) in Mexico. Caribes are part of the ‘wax’ type of chile peppers which include several different varieties ranging from mild to scorching. This variety is hot (5,000 – 8,000 Scoville Units) and can be used as substitutes for Jalapeno to add a different color and flavor to salsas and recipes. When you roast these it enhances the flavor. On a grill or skillet roast these at med/high heat for 8-10 minutes.
1/2 pound dark sweet cherries, pitted and chopped
2 tsp. fresh lime juice
1/4 tsp freshly grated lime zest
1 Tbsp. finely chopped red onion
2 tsp. finely chopped, seeded fresh yellow caribe chile (wear rubber gloves)
1-1/2 tsp. finely chopped fresh coriander
3/4 pound pork tenderloin, trimmed
2 Tbsp. crushed black peppercorns
1 Tbsp. olive oil
Preheat the oven to 425F.
In a bowl stir together the cherries, lime juice, zest, onion, yellow caribe chile and coriander.
Season the pork with salt and press the peppercorns into it. In a large heavy skillet, heat the oil over moderately high heat, until hot but not smoking, and brown pork on all sides. Transfer the pork to a shallow baking dish and roast in the oven until a meat thermometer registers 155F, about 20 min.
Transfer the pork to a cutting board and let stand 5-10 minutes. Slice the pork into 1/2″ thick medallions and serve with salsa.
Yields 2 servings.