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LC Grilled Pork Tenderloin with Cherry Salsa Mole by


2 pork tenderloins (3/4 lb. each)
1 T. canola oil
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. chili powder
1 cup pitted, fresh or frozen dark sweet cherries, thawed and chopped
1 jalapeno pepper, seeded and minced
1/2 cup jicama, peeled and finely chopped
1 oz. semisweet chocolate, grated
2 T. fresh cilantro, minced
1 green onion, thinly sliced
1 T. lime juice
1 tsp. honey
Salted pumpkin seeds or pepitas


Brush the tenderloins with oil, sprinkle with salt, cumin, and chili powder. Grill, covered, over medium heat until thermometer reads 145, 15-20 minutes, turning occasionally. Let stand 10-15 minutes.

Meanwhile, combine cherries, jalapeno, jicama, chocolate, cilantro, green onion, lime juice, and honey. Slice pork, serve with cherry salsa and pumpkin seeds.

Servings: 6

Serving Size: 3 oz pork with 1/4 cup salsa

Nutrition Information (per serving):
Calories 218
Fat 8 g
Saturated Fat 3 g
Cholesterol 64 mg
Sodium 248 mg
Carbohydrates 11
Fiber 2 g
Sugars 9 g
Protein 23 g

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