Peppered Pork Tenderloin With Cherry Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | June 1994 | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Dark sweet cherries, pitted |
| and chopped | ||
| about 1 cup | ||
| 2 | t | Fresh lime juice |
| 1/4 | t | Freshly grated lime zest |
| 1 | T | Finely chopped red onion |
| 1 | t | Finely chopped seeded fresh |
| jalapeno wear | ||
| rubbergloves | ||
| chili | ||
| 1 1/2 | t | Finely chopped fresh |
| coriander | ||
| 3/4 | lb | Pork tenderloin, trimmed of |
| excess | ||
| fat | ||
| 2 | T | Crushed black peppercorns |
| 1 | T | Olive oil |
INSTRUCTIONS
Preheat oven to 425F. In a bowl stir together cherries, lime juice, zest, onion, jalapeno, 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 155F., 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. Serves 2. Gourmet June 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 962
Calories From Fat: 390
Total Fat: 43.6g
Cholesterol: 321mg
Sodium: 241.5mg
Potassium: 2000mg
Carbohydrates: 36g
Fiber: 7g
Sugar: 21.5g
Protein: 105.7g