pork tenderloin part two: cherry salsa

The cherries are ready to be made into a fruity salsa for the pork tenderloin. It’s a colorful topping for the grilled meat with a honey mustard crust.

This is the kind of dish you want to plan for leftovers and a great way to work more fruit into your diet.

Gorgeous garnet-colored fruit make a salsa that is bursting with flavor. Yesterday’s pork tenderloin paired with this cherry salsa is a dish that can be made ahead of time and served at room temperature.

It’s also a great dish to bring to a summer potluck as there isn’t anything like mayonnaise in the dish that could go bad on a warm summer afternoon or evening.

For the salsa you want to chop half a red onion and marinate in some red wine vine or balsamic vinegar. By letting the onions sit in the vinegar it mellows the sharpness that the raw onion can have.

Marinating the onions in the vinegar brings harmony to the flavors of the salsa. Or you can omit the onions. Pit enough cherries for a cup of cherries and give them a chop into bite-size pieces along with the onions.

Mix a 1 to 3 ratio of one tablespoon vinegar to 3 tablespoons extra-virgin-olive-oil.

Stir in a teaspoon of Dijon mustard to tie in the honey and mustard flavors of the pork. You can add basil leaves, mint leaves, or a combination of both to round out the taste of the salsa.

The salsa can be used with a meat or as a dessert with the adjustment of flavors. To use the salsa as a dessert item, with ice cream or a baked good, skip the onions and vinegar.

You can toss the cherries with some orange juice and a splash of fresh lemon juice. Use some citrus zest to your liking and add some mint leaves.

When slicing the pork, slant the angle of your knife and cut on a bias. You can serve the slices of pork tenderloin on a platter and spoon the salsa over the pork.

The smokiness from the grilled pork tenderloin is highlighted by the salsa with some mustard flavors mixed with the sweetness of the cherries, honey from the pork crust, and the perfume of the basil leaves.

Make note that this would make a great Father’s Day meal this Sunday to treat Dad to a delicious meal with his family.

More ideas for cherries coming up!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s