Traverse City Record-Eagle

Life

August 15, 2013

Pork with a fresh take on salsa

By this point in the summer, I’ve had about all the burgers, dogs and birds I can handle. It’s time to try something a little different on the grill.

And one thing most of us don’t do nearly enough of — grilled fruit. Not only is grilled fruit crazy delicious — thanks to the intense heat caramelizing all the natural sugars — it also pairs perfectly with savory meats.

So to help us all get out of our late summer grilling ruts, I came up with this easy recipe for pork tenderloin cutlets topped with grilled cherry salsa.

And if cherries aren’t your thing, feel free to substitute apricots, plums, nectarines, even grapes. They all grill up deliciously. For the grapes, just leave them right on the vine and toss them on the grill the way they are. That way you won’t need to chase rolling grapes around on the grill. They are easily removed from the vine after they cool.

Pork Tenderloin Cutlets With Grilled Cherry Salsa

Before starting the recipe, compare the size of your cherries to the size of the grates on your grill. If the cherries are likely to fall through the gaps, use a grill pan over the grates. Most grocers sell disposable perforated foil grill pans that work perfectly for this.

Start to finish: 45 minutes

Servings: 6

2 lb. pork tenderloins

11/2 T. fish sauce

11/2 c. fresh cherries, pitted

2 T. canola or vegetable oil, divided

1 small red onion, diced

3 cloves garlic, minced

1 T. cider vinegar

2 T. chopped fresh cilantro

Salt and ground black pepper, to taste

Cut the tenderloin crosswise into rounds about 1 inch thick. One at a time, set each round between sheets of plastic wrap and use a meat mallet to pound to an even thickness of about 1/4 inch.

Transfer the flattened pork cutlets to a large zip-close plastic bag. Add the fish sauce, then shake to coat all of the pork. Squeeze the air from the bag, seal it and set side. This step can be done up to 24 hours ahead.

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