Grilled pork tenderloin with cherry salsa from Bon Appétit Magazine, June 2011 (page 47)

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Notes about this recipe

  • Waderu on July 14, 2012

    I substituted fresh mint for cilantro and left out the pepper. I also used the same recipe on swordfish. It was delicious.

  • Jane on June 26, 2011

    Really tasty salsa and very easy to do. I marinated the pork tenderloin about an hour, then cooked in oven for 30 mins at 375 as my grill has died. The salsa was great and made the pork so much more interesting.

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