Entertain and serve a terrific dish. Marinate
the meat and mix the salsa together the night before. Then when
your guests arrive, fire up the grill and serve with buttered
couscous and steamed green beans.
Mustard
Marinated Pork Tenderloin and Dried Cherry Salsa
- 2 whole pork tenderloins
1/2 cup olive oil
1/2 cup Dijon-style mustard
1/4 cup red wine vinegar
2 tablespoons lime juice
1/2 teaspoon red pepper flakes
- Dried Cherry Salsa (recipe
follows)
- Place tenderloins in self-sealing
bag; mix together remaining ingredients except salsa, pour over
pork, seal bag and refrigerate 4 to 24 hours.
- Remove tenderloins from
marinade and grill over medium-hot coals, turning occasionally
to brown evenly, for 15 to 20 minutes, until internal temperature
(measured with a meat thermometer) reads 155°F (approximately
65°C).
- Remove tenderloins from
grill, let rest 5 minutes before slicing to serve with Dried
Cherry Salsa.
Serves 6 to 8.
Dried Cherry Salsa: In small bowl, stir together 1/2
cup dried cherries,1/2 cup cherry jam, 2 tablespoons red wine
vinegar, 1 teaspoon lime zest, 1 tablespoon brown sugar, 1 tablespoon
minced green onion and 1/2 seeded and minced jalapeno chile*.
Season with salt to taste. Let stand at room temperature for
up to an hour to let flavors blend; cover and refrigerate up
to one day. Bring to room temperature before serving.
*Wear rubber gloves when
handling hot chiles.
Nutrition Facts: Calories
250 calories Protein 24 grams Fat 8 grams Sodium 160 milligrams
Cholesterol 75 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
