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Grilled Pork Tenderloin with Cherry Salsa Mole

Total Time

Prep: 25 min. Grill: 15 min. + standing

Makes

6 servings

The combination of pork and cherries has long been a favorite of mine. The hint of spice and chocolate in the salsa mole makes the combination even more special. —Roxanne Chan, Albany, California
Grilled Pork Tenderloin with Cherry Salsa Mole Recipe photo by Taste of Home

Ingredients

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

Directions

  1. Brush tenderloins with oil; sprinkle with salt, cumin and chili powder. Grill, covered, over medium heat until a thermometer reads 145°, 15-20 minutes, turning occasionally. Let stand 10-15 minutes.
  2. Meanwhile, combine cherries, jalapeno, jicama, chocolate, cilantro, green onion, lime juice and honey. Slice pork; serve with cherry salsa and pumpkin seeds.

Nutrition Facts

3 ounces cooked pork with 1/4 cup salsa: 218 calories, 8g fat (3g saturated fat), 64mg cholesterol, 248mg sodium, 11g carbohydrate (9g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 0.500 starch, 0.500 fat.

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