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Peppered Pork Tenderloin with Cherry Salsa


This can be prepared in 45 minutes or less.


  • 1/2 pound dark sweet cherries, pitted and chopped (about 1 cup)
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon freshly grated lime zest
  • 1 tablespoon finely chopped red onion
  • 1 teaspoon finely chopped seeded fresh jalapeno chile (wear rubber gloves)
  • 1 1/2 teaspoons finely chopped fresh coriander
  • 3/4 pound pork tenderloin, trimmed of excess fat
  • 2 tablespoons crushed black peppercorns
  • 1 tablespoon olive oil
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  1. Heat oven to 425 degrees F.
  2. In a bowl stir together cherries, lime juice, zest, onion, jalapeno, and coriander. Season pork with salt and press peppercorns into it.
  3. In a large heavy skillet, heat oil over moderately high heat until hot but not smoking and brown pork on all sides.
  4. Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155 degrees F (about 20 minutes).
  5. Transfer pork to a cutting board and let stand 5 to 10 minutes.
  6. Slice pork into 1/2 inch thick medallions and serve with salsa on toast points.

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