Grilled Pork Tenderloin with Cherry Salsa

Grilled Pork Tenderloin with Cherry Salsa

1 pork tenderloin, about 1.25 pounds
1 teaspoon kosher salt
2 garlic cloves, minced
2 limes, zested and juiced (about 2 tablespoons)
½ to 1 teaspoon ground chipotle pepper (adjust as desired)
Canola oil – for the grill
Fresh cherry salsa (see recipe)

Set grill to medium-high heat (about 375 degrees).

Mash the garlic and salt together using a small bowl and spoon, mortar and pestle, or place the ingredients in a plastic bag and use a meat mallet to form a paste. Transfer ingredients to a small mixing bowl if necessary, and add the lime zest, lime juice and ground chipotle; mix until well combined.

Place the pork tenderloin in a baking pan and rub the paste all over until well coated on all sides. For best results, prepare the pork at least 30 minutes before serving, or up to a day in advance.

Once the grill is hot, brush some oil on the grates and then add the pork tenderloin. Let the meat sit for at least 2 to 3 minutes on the grill before turning, and cook for about 13 to 15 minutes, turning occasionally.

To check for doneness, insert a meat thermometer into the thickest part; the pork is ready once it reaches an internal temperature of 145 degrees. Remove from grill, cover lightly with tin foil and let rest for at least 5 to 10 minutes before carving into slices ¼-inch thick.

To serve, arrange slices on a platter and cover generously with fresh cherry salsa.

Fresh Cherry Salsa

½ pound fresh sweet cherries, pitted and halved
½ cup fresh cilantro, roughly chopped
¼ cup shallots, minced
3 tablespoons fresh lime juice
1 fresh jalapeno, grilled whole and seeded (if desired), cut into 1/4-inch round slices or finely chopped
2 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper

In a medium bowl, combine all ingredients and toss lightly until well mixed. Taste and add salt and pepper as desired. Set aside for at least 30 minutes for flavors to blend. Serve with grilled meat, or blend mixture in a food processor until coarsely chopped to make a dipping salsa. Can be prepared up to two days in advance.