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Pork Tenderloin With Minty Cherry Salsa

relishes/preserves, bbq, pork

2 tablespoons olive oil
1 tablespoon chopped fresh mint
1 tablespoon liquid honey
1 teaspoon orange juice
3/4 teaspoon (each) ground cumin and coriander
1/2 teaspoon (each) cinnamon and paprika
1/4 teaspoon (each) salt and pepper
2 pork tenderloins (1 1/2 lb total)
----Minty Cherry Salsa----
1 cup pitted halved sweet cherries
1/3 cup diced red onion
2 tablespoons chopped fresh mint
1 tablespoon liquid honey
1 teaspoon minced jalapeño pepper
1 clove garlic; minced
1 teaspoon grated orange rind
1/4 teaspoon salt
pinch pepper

Minty Cherry Salsa: In non-aluminum bowl, combine cherries, onion, mint, honey, jalapeño pepper, garlic, orange rind, salt and pepper. Cover and let stand at room temperature for 1 hour. Or refrigerate for up to 24 hours; bring to room temperature to serve. In shallow dish, whisk together oil, mint, honey, orange juice, cumin, coriander, cinnamon, paprika, salt and pepper. Add pork and turn to coat. (Make ahead: Cover and refrigerate for up to 24 hours.) Reserving any spice mixture, place pork on greased grill over medium heat; close lid and cook, turning halfway through and brushing with any spice mixture, for about 25 minutes or just until juices run clear when pork is pierced and just a hint of pink remains inside. Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing. Serve with cherry salsa.

Contributor: Canadian Living Magazine, June, 2000

Yield: 4 to 6 servings

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