Mustard Marinated Pork Tenderloin
and Dried Cherry Salsa
Entertain and serve a terrific dish. Marinate the meat and mix the salsa together the night before. Then when your guests arrive, fire up the grill and serve with buttered couscous and steamed green beans.
2 whole pork tenderloins
1/2 cup olive oil
1/2 cup Dijon-style mustard
1/4 cup red wine vinegar
2 tablespoons lime juice
1/2 teaspoon red pepper flakes
Dried Cherry Salsa:
1/2 cup dried cherries
1/2 cup cherry jam
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 tablespoon minced green onion
1/2 jalapeño chile pepper, seeded and minced*
1 teaspoon lime zest
Kosher or sea salt to taste
- Place tenderloins in self-sealing bag; mix together remaining ingredients except salsa, pour over pork, seal bag and refrigerate 4 to 24 hours.
- Remove tenderloins from marinade and grill over medium-hot coals, turning occasionally to brown evenly, for 15 to 20 minutes, until internal temperature (measured with a meat thermometer) reads 155°F (approximately 65°C).
- Remove tenderloins from grill, let rest 5 minutes before slicing to serve with Dried Cherry Salsa.
- For Dried Cherry Salsa: In small bowl, stir together dried cherries, cherry jam, red wine vinegar, brown sugar, green onion, jalapeño and lime zest. Season with salt to taste. Let stand at room temperature for up to an hour to let flavors blend; cover and refrigerate up to one day. Bring to room temperature before serving.
Makes 6 to 8 servings.
*Wear rubber gloves when handling hot chiles.
Recipe and photograph provided courtesy of National Pork Board.