The Bon Vivant Gourmet

1 pound dark sweet cherries, pitted and chopped (about 2 cups)
4 t. fresh lime juice
zest of one lime
½ medium red onion, finely chopped red onion
1 seeded jalapeno pepper, finely chopped
¼ c. finely chopped cilantro (or to taste)
¾ - 1 pound pork tenderloin, trimmed of excess fat
2 T. crushed black peppercorns
1 T. olive oil

Preheat oven to 425 degrees.

In a bowl stir together cherries, line juice and zest, onion, jalapeno and cilantro.

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 minute. Slice pork into ½ inch thick medallions and serve with salsa.

Labels: entrees