Title: Peppered Pork Tenderloin with Cherry Salsa
Categories: June 1994
Yield: 1 servings

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

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

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