PEPPERED PORK TENDERLOIN WITH CHERRY SALSA |
Author: Tag Sale Tastes
- For the pork tenderloin:
- 1 pound pork tenderloin, trimmed of silverskin
- Salt
- 2 tablespoons crushed black peppercorns
- 1 tablespoon olive oil
- For the cherry salsa:
- ½ pound dark sweet cherries, pitted and chopped
- ¼ teaspoon grated lime zest
- 2 teaspoons fresh lime juice
- 1 tablespoon minced red onion
- 1 teaspoon minced seeded fresh jalapeño
- 2 teaspoons finely chopped cilantro
- Preheat oven to 425 degrees.
- Season the pork with salt and press the crushed peppercorns into ti. Heat oil in a large skillet over medium-high heat until hot but not smoking, and brown pork on all sides. Transfer pork to a shallow baking dish and roast until done (no longer pink in middle, or until a meat thermometer registers 155 degrees), about 20 minutes. Transfer pork to a cutting board and let stand 10 minutes before slicing into slices about ½" thick.
- While pork is roasting, make the salsa. Place cherries, lime zest, lime juice, red onion, jalapeño, and cilantro in a small bowl and stir together.
- Arrange sliced pork on a serving platter and serve with the salsa.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2020/09/13/peppered-pork-tenderloin-with-cherry-salsa/
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