Peppered Pork Tenderloin Recipe
Cooking for 1 or 2 Recipes from Razzle Dazzle Recipes
Peppered Pork Tenderloin with Cherry Salsa
1/2 lb. dark sweet cherries, pitted and chopped (about 1 cup)
2 tsp. fresh lime juice
1/4 tsp. freshly grated lime zest
1 tbsp. finely chopped red onion
1 tsp. finely chopped seeded fresh jalapeño chili (wear rubber gloves)
1-1/2 tsp. finely chopped fresh coriander
3/4 lb. pork tenderloin, trimmed of excess fat
2 tbsp. crushed black peppercorns
1 tbsp. olive oil
Preheat oven to 425ºF.
In a bowl stir together cherries, lime juice, zest, onion, jalapeño, and
coriander. Set aside to serve with pork.
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 155ºF. - about 20 minutes. Transfer pork to a cutting
board and let stand 5 to 10 minutes.
Slice pork into 1/2-in. thick medallions and serve with salsa.