Peppered Pork Tenderloin with Cherry Salsa

This can be prepared in 45 minutes or less.

Ingredients

• 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

Instructions

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.