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Dinner Tonight: Pork Tenderloin with Fresh Cherry and Chile Salsa

Even though it doesn't always occur to me, pork tenderloin is an absolute perfect cut for the grill. Thick enough that you can develop a mouthwatering crust on the outside while keeping the interior juicy, yet still quick-cooking, it's relatively inexpensive and incredibly elegant when sliced and served. Just make sure to leave it a little pink inside—now that the USDA has updated their guidelines, there's no excuse for dried-out pork.

It's also a versatile cut that pairs well with pretty much anything, and it doesn't get much better or easier than this salsa recipe from the recent issue of Bon Appetit. Plump red cherries marinated in olive oil, lime juice, cilantro, and fresh red chiles make for a sweet, spicy, just-barely-acidic salsa which I was literally licking off the plate. If you come across some fresh cherries this summer, you know what to do.

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