Grilled Pork Tenderloin with Cherry Salsa

Ingredients for Grilled Pork Tenderloin with Cherry Salsa

• 1 cup coarsely chopped fresh coriander, divided

• 1/2 cup minced shallots, divided

• 90ml fresh lime juice, divided

• 60ml vegetable oil

• 2 pork tenderloins, about 1.1kg total

• 230g fresh cherries, stemmed, pitted,halved

• 1 fresh Fresno chilli, red jalapeño, or Holland chilli, thinly sliced crosswise

• 1 tablespoon . extra-virgin olive oil

• Kosher salt and freshly ground black pepper

Prepare a grill to medium-high heat. Combine 1/2 cup coriander, 1/4 cup minced shallots, 60ml 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 coriander, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chilli, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavours to meld.

Remove tenderloins from marinade and season generously with salt and pepper.

Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 63°C, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.