Pork Tenderloin Medallions with Fresh Cherry Salsa
Pork Tenderloin Medallions with Fresh Cherry Salsa
Meat and Poultry
Ingredients
- 2 pork tenderloins (about 2 pounds)
- 1/2 cup fresh cilantro, chopped
- 1/2 cup shallots, chopped
- 1 cup Fustini's Traverse City Cherry balsamic
- 1/4 cup Fustini's Persian Lime olive oil
- salt and pepper to taste
- 1/2 pound fresh cherries, pitted and halved
- 1 small jalapeno pepper, seeded, ribs removed and minced
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons Fustini's Traverse City Cherry balsamic
- 2 tablespoons Fustini's Persian Lime olive oil
- salt and pepper to taste
Directions
- Combine tenderloins with the next 4 ingredients in a large ziplock bag. Marinate 1 hour at room temperature or overnight in refrigerator. When ready to cook, remove tenderloins from marinade and season with salt and pepper. Heat grill to medium high. Grill tenderloins about 15 minutes, turning at regular intervals o scoring occurs on all sides, until internal temperature reaches 145 degrees. Let tenderloins rest about 10 minutes, then slice 1/2 inch thick and serve with Fresh Cherry Salsa.
- Combine all ingredients in a medium bowl, season with salt and pepper and set aside to meld flavors.
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