Grilled Pork Tenderloin with Cherry Salsa Mole
The combination of pork and cherries has long been a favorite of mine. The hint of spice and chocolate in the salsa mole makes the combination even more special. —Roxanne Chan, Albany, California
Ingredients
- 2 pork tenderloins (3/4 pound each)
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 cup pitted fresh or frozen dark sweet cherries, thawed, chopped
- 1 jalapeno pepper, seeded and minced
- 1/2 cup finely chopped peeled jicama
- 1 ounce semisweet chocolate, grated
- 2 tablespoons minced fresh cilantro
- 1 green onion, thinly sliced
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salted pumpkin seeds or pepitas
Directions
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1Brush tenderloins with oil; sprinkle with salt, cumin and chili powder. Grill, covered, over medium heat 15-20 minutes or until a thermometer reads 145°, turning occasionally. Let stand 10-15 minutes.
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2Meanwhile, combine cherries, jalapeno, jicama, chocolate, cilantro, green onion, lime juice and honey. Slice pork; serve with cherry salsa and pumpkin seeds.
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