Peppered 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

PORK TENDERLOIN WITH CHERRY SAUCE



Pork Tenderloin With Cherry Sauce image

Make and share this Pork Tenderloin With Cherry Sauce recipe from Food.com.

Provided by RecipeNut

Categories     Pork

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

4 tablespoons olive oil, divided
3 tablespoons olive oil, divided
1 cup shallot, finely chopped
3 lbs pork tenderloin
1 tablespoon salt
1 teaspoon fresh ground black pepper
4 cups reduced-sodium chicken broth
4 tablespoons balsamic vinegar
4 cups frozen dark sweet cherries
1/2 cup dried sour cherries, finely chopped (optional)
1 tablespoon butter
1 tablespoon light brown sugar

Steps:

  • Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
  • lightly browned. Drain on paper towels; reserve.
  • Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
  • tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
  • Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
  • Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated.
  • To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.

Nutrition Facts : Calories 484.6, Fat 20.2, SaturatedFat 4.8, Cholesterol 114.5, Sodium 1015.6, Carbohydrate 37, Fiber 2.8, Sugar 29.3, Protein 39.6

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 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.

PORK TENDERLOIN WITH CHERRY SAUCE



Pork Tenderloin with Cherry Sauce image

This delicious pork tenderloin recipe with cherry sauce is courtesy of my sister who made it 20 years ago, and which I have reminisced about over the years. She recently found the recipe so I'm saving it here for posterity.

Provided by Stefanie

Categories     Meat and Poultry     Pork     Pork Tenderloin Recipes

Time 8h50m

Yield 4

Number Of Ingredients 16

1 pound pork tenderloin, trimmed of fat
2 cups olive oil
¾ cup soy sauce
2 medium limes, juiced
2 tablespoons minced onion
2 teaspoons minced fresh ginger root
2 teaspoons white sugar
2 teaspoons flavor enhancer (such as Accent®)
1 (10 ounce) jar cherry preserves
½ cup red wine
2 tablespoons light corn syrup
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
¼ cup slivered almonds

Steps:

  • Place pork in a large glass or ceramic bowl. Pour in olive oil, soy sauce, lime juice, minced onion, ginger, sugar, and flavor enhancer for marinade. Toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours, or overnight.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove pork from the refrigerator and place in a shallow baking pan. Cover with some of the marinade and discard the rest.
  • Cook in the preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
  • While pork is resting, prepare sauce: Combine cherry preserves, wine, corn syrup, cinnamon, nutmeg, cloves, and salt in a saucepan and bring to a boil; remove from heat. Keep warm.
  • Drizzle sauce over pork, top with almonds, and serve.

Nutrition Facts : Calories 1370.6 calories, Carbohydrate 66.2 g, Cholesterol 48.9 mg, Fat 114 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 16 g, Sodium 3221.1 mg, Sugar 49.5 g

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