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Grilled Pork Tenderloin with Cherry Salsa Mole

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
  • Total Time
    Prep: 25 min. Grill: 15 min. + standing
  • Makes
    6 servings


  • 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


  • 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.
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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