Grilled Pork Tenderloin with Cherry Salsa

Gluten Free
Dairy Free
Very Healthy
Health score
63%
Grilled Pork Tenderloin with Cherry Salsa
50 min.
6
872kcal

Suggestions


Welcome to a culinary adventure that celebrates the delightful pairing of grilled pork tenderloin and vibrant cherry salsa! Perfect for any lunch or dinner gathering, this dish brings together the rich, savory flavors of marinated pork with the fresh, zesty notes of cherry salsa. With a health score of 63, it’s not just delicious; it’s also gluten-free and dairy-free, making it an excellent choice for those with dietary restrictions.

Imagine biting into perfectly grilled pork, its juicy tenderness enhanced by a bright marinade of fresh cilantro and zesty lime juice. The accompanying cherry salsa, bursting with the natural sweetness of fresh cherries and a gentle kick from the Fresno chile, creates a harmonious balance that will dance on your taste buds. This dish is not only satisfying but also very healthy, making it a guilt-free indulgence!

Ready in just 50 minutes and serving six, this recipe is ideal for weekend entertaining or a weeknight family dinner. It’s not just a meal; it’s a celebration of flavors, textures, and the enjoyment of cooking with loved ones. So fire up the grill, gather your ingredients, and get ready to impress your friends and family with this unforgettable dish!

Ingredients

  • 0.5 pound cherries fresh pitted stemmed halved
  •  pepper flakes fresh red thinly sliced
  • cup cilantro leaves fresh divided coarsely chopped
  • servings pepper black freshly ground
  • tablespoons juice of lime fresh divided
  • tablespoon olive oil extra virgin extra-virgin
  •  pork tenderloin 
  • 0.5 cup shallots divided minced
  • 0.3 cup vegetable oil 

Equipment

  • grill
  • kitchen thermometer
  • ziploc bags

Directions

  1. Prepare a grill to medium-high heat.
  2. Combine1/2 cup cilantro, 1/4 cup minced shallots,4 tablespoons lime juice, and vegetable oil in aresealable plastic bag.
  3. Add pork; seal bagand turn to coat. Marinate at room temperaturefor 15 minutes, turning occasionally.
  4. Meanwhile, combine remaining 1/2 cupcilantro, 1/4 cup shallots, 2 tablespoons lime juice,cherries, chile, and olive oil in a mediumbowl. Season salsa lightly with salt andpepper and set aside to let flavors to meld.
  5. Remove tenderloins from marinade andseason generously with salt and pepper.
  6. Grill tenderloins, turning frequently, untila thermometer inserted into meat registers145°F, about 15 minutes.
  7. Let rest 10 minutes.
  8. Cut into thin slices and serve with salsa.
  9. Per serving: 349 calories, 16 g fat, 8 g carbohydrates
  10. Bon Appétit

Nutrition Facts

Calories872kcal
Protein59.58%
Fat35.01%
Carbs5.41%

Properties

Glycemic Index
26.83
Glycemic Load
2.23
Inflammation Score
-7
Nutrition Score
46.845217507818%

Flavonoids

Cyanidin
11.42mg
Pelargonidin
0.1mg
Peonidin
0.57mg
Catechin
1.65mg
Epigallocatechin
0.13mg
Epicatechin
1.89mg
Epicatechin 3-gallate
0.02mg
Eriodictyol
0.33mg
Hesperetin
1.35mg
Naringenin
0.06mg
Isorhamnetin
0.02mg
Kaempferol
0.09mg
Myricetin
0.02mg
Quercetin
2.35mg

Nutrients percent of daily need

Calories:872.15kcal
43.61%
Fat:32.92g
50.64%
Saturated Fat:8.87g
55.45%
Carbohydrates:11.45g
3.82%
Net Carbohydrates:9.75g
3.54%
Sugar:7.06g
7.85%
Cholesterol:393.03mg
131.01%
Sodium:319.06mg
13.87%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:126.03g
252.06%
Vitamin B1:5.97mg
398.06%
Selenium:183.53µg
262.19%
Vitamin B6:4.76mg
238.01%
Vitamin B3:40.21mg
201.06%
Phosphorus:1495.87mg
149.59%
Vitamin B2:2.07mg
121.61%
Zinc:11.46mg
76.39%
Potassium:2583.05mg
73.8%
Vitamin B5:5.24mg
52.44%
Vitamin B12:3.14µg
52.4%
Magnesium:175.35mg
43.84%
Iron:6.4mg
35.56%
Copper:0.6mg
29.96%
Vitamin K:28.63µg
27.27%
Vitamin C:20.22mg
24.51%
Vitamin E:2.6mg
17.31%
Vitamin D:1.81µg
12.09%
Manganese:0.21mg
10.48%
Fiber:1.7g
6.79%
Vitamin A:296.47IU
5.93%
Calcium:53.89mg
5.39%
Folate:13.11µg
3.28%
Source:Epicurious