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 jalape�o 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 425�F.

In a bowl stir together cherries, lime juice, zest, onion, jalape�o, 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 155�F. - 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.

Serves 2.