This dish 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 chili
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
Preheat oven to 425 degrees.
In a bowl, mix together cherries, lime juice, zest, onion, jalapeno and coriander.
Season pork with salt and press peppercorns into it. In a large heavy skillet, heat oil over moderately high heat until hot but not smoking and brown pork on all sides.
Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155 degrees, about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes.
Slice pork into 1/2-inch-thick medallions and serve with salsa. Serves 2.
Gourmet, June 1994
Thursday, July 26, 2001
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