1990s Recipes + Menus
Peppered Pork Tenderloin with Cherry Salsa
Serves 2
June 1994
- 1/2 lb dark sweet cherries, pitted and chopped (about 1 cup)
- 2 teaspoons fresh lime juice
- 1/4 teaspoon freshly grated lime zest
- 1 tablespoon finely chopped red onion
- 1 teaspoon finely chopped seeded fresh jalapeño chili
- 1 1/2 teaspoons finely chopped fresh coriander
- 3/4 lb pork tenderloin, trimmed of excess fat
- 2 tablespoons crushed black peppercorns
- 1 tablespoon olive oil
-
Preheat oven to 425ºF.
-
In a bowl stir together cherries, lime juice, zest, onion, jalapeño, and coriander.
-
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 and brown pork on all sides.
-
Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155ºF, about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes. Slice pork into 1/2-inch-thick medallions and serve with salsa.
Pinterest
