Friday, July 10, 2015

Pork Tenderloin with Cherry-Mango Relish



Cherry season is upon us (I think I ate a whole pound last night - no joke). Although cherries are great in baked goods, they also pair wonderfully with pork, chicken and fish. This salsa wakes up your taste buds thanks to the sweet cherries and mango, spicy jalapeno and cooling mint. If you have any extra relish, scoop it up with some tortilla chips!


1. Preheat oven to 350.
2. Place relish ingredients in a food processor and pulse until combined, but still slightly chunky. Transfer to a bowl and set aside.



3. Season pork with salt and pepper. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add tenderloin and cook until browned, about 10 minutes, turning as needed to brown evenly. Transfer skillet to the oven and cook for 10 minutes longer. Place tenderloin on a cutting board to rest and tent with foil.




4. Bring water to a boil in the skillet over medium-high heat, scraping up any browned bits.


5. Slice pork and place on a platter; pour juices over. Top with relish and serve.



Pork Tenderloin with Cherry-Mango Relish
Serves 3-4

All you need:
Relish
1 cup dark sweet cherries, pitted and halved
1 ripe mango, peeled and diced
1 shallot, diced
1 small jalapeno, seeded and diced
Juice of 1 lime
5 fresh mint leaves, chopped
2 tablespoons olive oil
1 tablespoon honey
Salt and pepper, to taste

2 teaspoons olive oil
1 pound pork tenderloin
1/3 cup water

All you do:
1. Preheat oven to 350.
2. Place relish ingredients in a food processor and pulse until combined, but still slightly chunky. Transfer to a bowl and set aside.
3. Season pork with salt and pepper. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add tenderloin and cook until browned, about 10 minutes, turning as needed to brown evenly. Transfer skillet to the oven and cook for 10 minutes longer. Place tenderloin on a cutting board to rest and tent with foil.
4. Bring water to a boil in the skillet over medium-high heat, scraping up any browned bits.
5. Slice pork and place on a platter; pour juices over. Top with relish and serve.

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