Ingredients
2 pork tenderloins (3/4 pound each) 1 tablespoon canola oil1/2 teaspoon salt1/4 teaspoon ground cumin1/4 teaspoon chili powder1 cup pitted fresh or frozen dark sweet cherries, thawed, chopped1 jalapeno pepper, seeded and minced1/2 cup finely chopped peeled jicama1 ounce semisweet chocolate, grated2 tablespoons minced fresh cilantro1 green onion, thinly sliced1 tablespoon lime juice1 teaspoon honeySalted pumpkin seeds or pepitas
Preparation
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.
Meanwhile, combine cherries, jalapeno, jicama, chocolate, cilantro, green onion, lime juice and honey. Slice pork; serve with cherry salsa and pumpkin seeds.
