Shelly's Recipe

PEPPERED PORK TENDERLOIN WITH CHERRY SALSA

Category: Roasts/Tenderloins - Pork

1 pound dark sweet cherries, pitted and chopped (about 1 cup)
4 teaspoons fresh lime juice
1/2 teaspoon freshly grated lime zest
2 tablespoon finely chopped red onion
2 teaspoon finely chopped seeded fresh jalapeño chili (wear rubber gloves)
3 teaspoons finely chopped fresh coriander
1 1/2 pounds pork tenderloin, trimmed of excess fat
4 tablespoons crushed black peppercorns
2 tablespoon olive oil

Preheat oven to 425.

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 155 degrees, 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.