Recipe: Grilled Pork Tenderloin with Fresh Cherry Relish

From 'Melissa's Everyday Cooking with Organic Produce'

Grilled Pork Tenderloin with Fresh Cherry Relish i i
Grilled Pork Tenderloin with Fresh Cherry Relish
Melissa's Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables
by Cathy Thomas
Hardcover, 336 pages
Wiley
List price: $29.95

6 servings

With its appealing sweet-sour flavor profile, sweet cherry relish can accompany myriad entrees. It is delicious served with grilled pork tenderloins, but it also teamed with ham, game, chicken, or sauteed tofu. Or serve it cold spooned over Brie cheese. This version has very little heat. For added spiciness, add a little more cayenne.

Pork Tenderloin

1⁄4 cup vegetable oil or canola oil, plus extra oil for brushing grate
4 large cloves garlic, thinly sliced crosswise
1⁄2 teaspoon ground cumin
1⁄4 cup fresh lime juice
1⁄4 cup fresh orange juice
1 teaspoon coarse salt, such as kosher
1⁄2 teaspoon freshly ground black pepper
1⁄4 cup water
2 (10-ounce) pork tenderloins, sinew trimmed if present

Relish

1 tablespoon vegetable oil or canola oil
1 medium yellow onion, coarsely chopped
2 teaspoons minced orange zest (colored portion of peel)
2 cups cherries, pitted
1⁄4 teaspoon ground cayenne pepper
1 teaspoon minced fresh rosemary leaves
1⁄2 cup cherry preserves
2 tablespoons balsamic vinegar
1⁄4 teaspoon ground cloves
Salt

1. Prepare tenderloin: On medium heat, heat vegetable oil or canola oil in deep, medium saucepan. Add garlic and cumin; cook until garlic is very pale golden color, 1 to 2 minutes. Remove from heat and cautiously add juices, salt, pepper, and water. Bring to boil on high heat. Remove from heat and cool to room temperature. Set large zipper-style plastic bag in bowl to hold it upright. Add cooled marinade and pork tenderloins; seal. Marinate in refrigerator at least 2 hours or up to 8 hours, turning occasionally to redistribute marinade.

2. Prepare relish: Heat vegetable oil or canola oil in large, heavy-bottomed saucepan over medium-high heat. Add onion; cook until softened, about 3 minutes, stirring occasionally. Add cherries, zest, cayenne pepper, rosemary, preserves, vinegar, and cloves. Boil on medium-high heat until thickened, stirring occasionally, about 10 to 12 minutes. Season with salt to taste.

3. Preheat grill. Remove pork from marinade; discard marinade. Clean grate and brush with vegetable oil. Grill tenderloins about 4 minutes on each of their 4 sides. Check for doneness with instant-read thermometer. Interior temperature should be between 155 degrees F and 160 degrees F. Remove from heat and set on cutting board. Allow to rest 5 minutes.

4. Cut meat crosswise into 3/4-inch slices. Serve pork slices accompanied with cherry relish.

Nutritional information (per serving): Calories 410, fat calories 140; total fat 16 grams, sat fat 3 grams, cholesterol 65 milligrams; sodium 650 milligrams; total carbohydrates 46 grams, fiber 1 gram, sugars 37 grams; protein 21 grams; vitamin A IUs 2%; vitamin C 25%; calcium 2%; iron 20%.

Excerpted from Melissa's Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables by Cathy Thomas. Copyright 2010. Reprinted by permission of Wiley.

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