| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
June 1994 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Dark sweet cherries; pitted and chopped |
|
|
; (about 1 cup) |
| 2 |
ts |
Fresh lime juice |
| 1/4 |
ts |
Freshly grated lime zest |
| 1 |
tb |
Finely chopped red onion |
| 1 |
ts |
Finely chopped seeded fresh jalapeno; (wear rubbergloves) |
|
|
; chili |
| 1 1/2 |
ts |
Finely chopped fresh coriander |
| 3/4 |
lb |
Pork tenderloin; trimmed of excess |
|
|
; fat |
| 2 |
tb |
Crushed black peppercorns |
| 1 |
tb |
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.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”