Cherry season peaks in June/July in the U.S. and we are winding down on one of my favorite seasonal flavors. You think cherries and think dessert. You think chocolate and think dessert. But both are way more versatile. This recipe combines these two flavors to create a savory and sweet entree with a kick. And….you can pass on dessert!!
Pork Tenderloin with Cherry Salsa (adapted recipe from Aida Mollenkamp)
1 1/2 pork tenderloin
1 tablespoon olive oil
2 teaspoons unsweetened cocoa powder
1/2 teaspoon cayenne pepper
1 teaspoon sugar
1/2 teaspoon pepper
1 teaspoon salt
Combine all of the above ingredients and coat the pork. Cover and chill for 2 hours. Start the grill. Let the pork tenderloin sit at room temperature for 15 minutes. Cook the pork on the grill for approximately 10-12 minutes (turning a few times) or until temperature of the pork reads 145 degrees. Remove from grill, cover with foil and let rest for 10 minutes. Serve with salsa.
Cherry Salsa
2 cups sweet cherries, pitted and halved
1 jalapeno, seeded and finely chopped
1 shallot, finely chopped
1 tablespoon balsamic vinegar
1/4 cup fresh basil leaves, finely chopped
Salt and pepper to taste
Combine all ingredients (except basil) in a medium size bowl. Cover and chill for 30 minutes. Stir in basil just before serving.
