Grilled Pork Tenderloin with Cherry Salsa

Cherries are just coming into season and the prices are beginning to drop. I found this recipe in this month’s Bon Appetit magazine. The only change I made to the recipe was to substitute olive oil for the vegetable oil. You will find that many of the cooking magazines concentrate on using fresh produce during the summer months, as well as offering quite a few grilling ideas. Many of them are completely paleo. Let me know if you come across any recipes that you would like me to share.

For this recipe, you can make up the cherry salsa ahead of time and serve it with your grilled meat when you are ready. Marinating the pork makes it extremely tender.

1 cup cilantro, chopped and divided

½ cup minced shallots (or sweet onions)

6 tablespoons fresh lime juice, divided

¼ cup olive oil

2 pork tenderloins (about 2 ½ pounds)

½ pound fresh cherries, stemmed, pitted, and halved

½ fresh jalapeno pepper, seeded and thinly sliced

1 tablespoon extra virgin olive oil

Seas salt and black pepper

Combine ½ cup of the chopped cilantro, ¼ minced shallots, 4 tablespoons lime juice, and the olive oil in a Ziploc bag. Add the pork tenderloins and marinate at room temperature for about 15 minutes, turning occasionally.

To make the salsa, combine the remaining ½ cup cilantro, ¼ cup shallots, 2 tablespoons lime juice, cherries, jalapeno, and olive oil in a bowl. Season with salt and pepper.

Remove the pork from the bag and season with salt and pepper. Grill until the pork reaches 145 degrees, about 15 minutes or so. Remove from the grill and cover loosely with tin foil. Let the meat rest for 10 minutes before slicing. Cut into thin slices and top with the cherry salsa.