Prep Time1 hour
Total Time1 hour 20 minutes
Servings6 Servings
Simple Grilled Pork Tenderloin with Spicy Fresh Cherry Salsa should be on your next weeknight menu! So easy and the salsa is next level delicious.
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I bet you’re asking yourself “What should I make for dinner tonight”. The answer? Pork Tenderloin with Spicy Fresh Cherry Salsa. You know I love you and that I’d never ever steer you wrong, right? Ok, well, if you like pork and you like a little heat in your salsa, then you will want to scroll to the bottom and start your grocery list right now. Wait. Read the rest of this post first, then go make the list. I promise you will not be disappointed by this recipe.
How to Pit Fresh Cherries
There are several methods to pit a fresh cherry. Here are just a few:
- Cherry pitter – Load the cherry into the pitter, aligning the plunger with the stem end of the cherry. Squeeze the pitter to push the pit through the other end.
- Straw or Chopstick – Remove the stem, then push the end of the straw or chopstick through the stem end of the cherry and push the pit out the other end.
- Cut in half with a small knife and remove the pit manually.
When you think Cherries, do you think “salsa”? Ya, me neither. But I had this giant bag of cherries that are absolutely the deepest darkest red and so sweet and needed to do something with them besides gorge myself. I added in some jalapenos, garlic, and shallots and wow – who knew that cherry salsa could be so darn good.
Ingredients You’ll Need to Make Grilled Pork Tenderloin with Cherry Salsa
The ingredient list is for each separate part of this recipe.
For the Pork Tenderloin, you’ll need:
- Pork tenderloin
- Bunch of cilantro
- Garlic
- Shallots
- Jalapeño
- Olive oil and lemon juice
For the Spicy Fresh Cherry Salsa:
- Fresh whole cherries, the darker and sweeter the better
- Jalapeño
- Garlic
- Sriracha
- Cilantro
- Shallot
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Grilled Pork Tenderloin with Spicy Fresh Cherry Salsa
Ingredients
Pork Tenderloin
- 2 pork tenderloins, rinsed and patted dry (1 package)
- 1 bunch fresh cilantro, coarsely chopped
- 4 cloves garlic, chopped
- 1 shallot, minced
- 1 small jalapeno, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice, or lime
- kosher salt, to taste
- black pepper, to taste
Spicy Fresh Cherry Salsa
- 3 cups fresh cherries, pitted and quartered
- 1 small jalapeno, minced
- 3 cloves garlic, minced
- 1 tbsp sriracha sauce
- ¼ fresh cilantro, chopped
- 1 small shallot, minced
- kosher salt, to taste
- black pepper, to taste
Instructions
Pork Tenderoin
- In a plastic resealable bag (or plastic container with a lid) add the pork and the remaining ingredients. Seal the bag and turn it a few times to coat the meat with the marinade. Place in the refrigerator for 30 minutes to 1 hour. Turning occasionally.
- Heat the grill to medium high heat. Remove the tenderloins from the bag and remove most but not all of the marinade. Grill for 8 minutes, turn and grill for another 7-8 minutes. Remove to a cutting board and cover with aluminum foil. Let rest for 10 minutes before slicing.
- Slice the tenderloins into medallions and serve with the Spicy Fresh Cherry Salsa
Spicy Fresh Cherry Salsa
- In a medium bowl, combine all ingredients together. Allow to rest in the refrigerator for at least 30 minutes before serving.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
whatever you do, don’t skip the cherry salsa. So delicious.
Love the idea of sweet/tart cherry salsa!
Oh, I love siracha too and just used it a couple of nights ago on Thai Fried Rice. Love your cherry salsa recipe! I think I will put my husband to work pitting the cherries. The only reason we have a pitter is because he {a mostly non-cook type} decided to make a cherry tart for Christmas MANY years ago. Hmm…that might be the last time the pitter was used 🙂
Mhm, love spicy sweet combinations, and cherries with pork? Genius! I do think I’d cook the salsa to make it a sauce, but that’s just me cause I’m weird! Ahem, Sriracha Sisters! 😉