Grilled Pork Tenderloin With Cherry Salsa Recipes

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GRILLED PORK TENDERLOIN WITH CHERRY SALSA MOLE



Grilled Pork Tenderloin with Cherry Salsa Mole image

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

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 14

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

Steps:

  • Brush tenderloins with oil; sprinkle with salt, cumin and chili powder. Grill, covered, over medium heat until a thermometer reads 145°, 15-20 minutes, turning occasionally. Let stand 10-15 minutes., Meanwhile, combine cherries, jalapeno, jicama, chocolate, cilantro, green onion, lime juice and honey. Slice pork; serve with cherry salsa and pumpkin seeds.

Nutrition Facts : Calories 218 calories, Fat 8g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 248mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

GRILLED PORK TENDERLOIN WITH CHERRY SALSA



Grilled Pork Tenderloin with Cherry Salsa image

Provided by Bon Appétit Test Kitchen

Categories     Pork     Fourth of July     Valentine's Day     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Cherry     Meat     Pork Tenderloin     Summer     Grill     Grill/Barbecue     Healthy     Party     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

1 cup coarsely chopped fresh cilantro, divided
1/2 cup minced shallots, divided
6 tablespoons fresh lime juice, divided
1/4 cup vegetable oil
2 pork tenderloins, about 2 1/2 pounds total
1/2 pound fresh cherries, stemmed, pitted,halved
1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise
1 tablespoon. extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.
  • Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld.
  • Remove tenderloins from marinade and season generously with salt and pepper.
  • Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°F, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.

GRILLED PORK TENDERLOIN AND DRIED CHERRY SALAD



Grilled Pork Tenderloin and Dried Cherry Salad image

Pork and cherries pair beautifully together, and this dressed-up dinner entrée shows them both off to full advantage.

Provided by Cindy Rahe

Categories     Entree

Time 1h

Yield 2

Number Of Ingredients 19

1 large or 2 small pork tenderloins (1 1/2 lb)
2 tablespoons olive oil
2 cloves garlic
2 tablespoons chopped fresh rosemary
2 teaspoons coarse ground black pepper
1 teaspoon kosher (coarse) salt
6 cups loosely packed baby lettuce
1 oz Gorgonzola cheese
1/2 cup dried sour cherries
1/4 cup sliced red onion
1/4 cup toasted sliced almonds
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons unsweetened tart cherry juice
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon kosher (coarse) salt
1/4 teaspoon pepper

Steps:

  • Rub pork with 2 tablespoons olive oil, the garlic, rosemary, 2 teaspoons pepper and 1 teaspoon salt. Place in nonmetal dish; refrigerate 30 minutes or more to marinate.
  • Heat gas or charcoal grill. Remove pork from marinade; discard marinade. Insert ovenproof meat thermometer into pork so tip is in thickest part. Place pork on grill over medium heat. Cover grill; cook, turning about every 5 minutes, until all sides are browned and thermometer reads 145°F (temperature will rise to 160°F after resting). Remove pork from grill; wrap tightly with foil. Let stand at least 20 minutes before slicing.
  • Meanwhile, rinse and spin-dry lettuce. Divide among plates (2 hearty or 4 smaller salads). Slice onion; soak in dish of ice water 5 minutes to remove any astringent onion flavor. Pat dry; sprinkle over salads. Crumble cheese; sprinkle over salads. Sprinkle cherries and almonds over top. Refrigerate salads until ready to serve.
  • In small jar, shake Dressing ingredient vigorously to emulsify.
  • At serving time, top salads with slices of pork; drizzle with dressing. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

GRILLED PORK TENDERLOIN



Grilled Pork Tenderloin image

This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.

Provided by Cathy Christensen

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 5

2 (1 pound) pork tenderloins
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup barbeque sauce

Steps:

  • Prepare grill for indirect heat.
  • Season meat with garlic powder, salt, and pepper.
  • Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
  • Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g

PEPPERED PORK TENDERLOIN WITH CHERRY SALSA



Peppered Pork Tenderloin with Cherry Salsa image

Categories     Fruit     Pork     Roast     Quick & Easy     Dinner     Cherry     Pork Tenderloin     Summer     Jalapeño     Gourmet

Yield Serves 2

Number Of Ingredients 9

1/2 pound 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 (wear rubber gloves)
1 1/2 teaspoons finely chopped fresh coriander
3/4 pound pork tenderloin, trimmed of excess fat
2 tablespoons crushed black peppercorns
1 tablespoon olive oil

Steps:

  • Preheat oven to 425°F.
  • 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°F., 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.

GRILLED PORK TENDERLOIN WITH FRESH FRUIT SALSA



Grilled Pork Tenderloin with Fresh Fruit Salsa image

This delicious recipe for grilled pork tenderloin is courtesy of chef Emeril Lagasse.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1/2 cup olive oil
1/4 cup very finely chopped garlic
Juice of 1 orange
1 tablespoon very finely chopped fresh marjoram
1 teaspoon orange zest
2 pork tenderloins (3/4 to 1 pound each), trimmed
1 teaspoon coarse salt
1/2 teaspoon ground white pepper
Fresh Fruit Salsa, for serving

Steps:

  • Combine olive oil, garlic, orange juice, marjoram, and orange zest in a resealable plastic bag; add tenderloins, seal, and marinate, refrigerated, overnight.
  • Preheat a grill pan over medium-high heat. Remove tenderloin from marinade, discarding marinade. Wipe excess marinade from pork and season with salt and pepper. Add pork to grill and cook, turning every 4 minutes, until grill marks appear and internal temperature of pork reaches 135 to 140 degrees on an instant-read thermometer, about 21 minutes total. Set aside and let cool completely.
  • Slice cooled pork crosswise into thin slices. Serve with fruit salsa.

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Top Asked Questions

How do you marinate pork tenderloin in a marinade?
It is so easy: marinate in a combination of lime, chipotle peppers and honey. The pork is then grilled until cooked through and the marinade has caramelized, coating the tenderloin in a sweet and smoky layer.
How to cook beef Tenderloins on a charcoal grill?
Season salsa lightly with salt and pepper and set aside to let flavors to meld Remove tenderloins from marinade and season generously with salt and pepper. Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°, about 15 minutes.
How to prepare salsa at home with cilantro?
Recipe Preparation. Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld Remove tenderloins from marinade and season generously with salt and pepper. Grill tenderloins,...

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