Peppered pork tenderloin with cherry salsa from Epicurious by Gourmet

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on December 01, 2018

    This is a recipe from Gourmet Magazine from 1994 -- so an oldie, but a goodie. This recipe is from the days when we thought we needed to cook pork into oblivion to avoid any health concerns. Those days are over. So, the directive in this recipe to cook the pork tenderloin for 20 minutes in the oven following pan-searing on the stove, results in a very-overcooked tenderloin. I suggest cooking the tenderloin in the oven for 12 minutes at most. The cherry salsa was quite good and complemented the pork, as it would any other roasted meat. The pepper crust on the tenderloin was good, but couldn't save the over-cooked meat.

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