BY ANDREW Z. GALARNEAU
Here's a recipe from "The Grilling Book" (By Adam Rapoport, Andrews McMeel, 432 pages, $45), featured in today's Buffalo News. It just might make you look at cherry season differently.
Pork Tenderloin with Cherry
1 cup coarsely chopped fresh cilantro,
½ cup minced shallots, divided
6 Tbsp. fresh lime juice, divided
¼ cup vegetable oil, plus more for
2 pork tenderloins, about 2½ lb. total
8 oz. fresh cherries, stemmed, pitted,
1 fresh Fresno chile, red jalapeño, or
Holland chile, thinly sliced crosswise
1 Tbsp. extra-virgin olive oil
Kosher salt and freshly ground black
This is a great dish to make in the
summertime, when ripe cherries are at their peak. For a quick weeknight meal,
make the sauce and marinate the pork in the morning.
Build a medium-hot fire in a charcoal
grill, or heat a gas grill to high. Combine ½ cup cilantro, ¼ cup shallots, 4
Tbsp. lime juice, and 1/4 cup vegetable oil in a resealable plastic bag. Add
pork; seal bag and turn to coat. Marinate pork at room temperature for 15
minutes, turning occasionally.
Meanwhile, combine remaining ½ cup cilantro, 1/4 cup shallots, 2 Tbsp. lime juice,
cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt
and pepper and set aside to let flavors meld.
Remove tenderloins from marinade and season
generously with salt and pepper.
Brush grill grate with vegetable oil.
Grill tenderloins, turning frequently, until an instant-read thermometer
inserted into the center of pork registers 145°F, about 15 minutes. Let rest
for 10 minutes. Cut into thin slices and serve with salsa.
Source: "The Grilling Book" (By Adam Rapoport, Andrews McMeel, 432 pages, $45)