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Cherry Salsa Pork Tenderloin


Thursday, January 01, 2004
6 - 8 servings
1/3 cup white onion, chopped1/3 cup green bell pepper, chopped
1/3 cup green chiles, diced
1/3 cup dried cherries, chopped
1/3 cup red raspberry jam
1 1/2 tbsp. balsamic vinegar
1 1/2 tbsp. fresh cilantro, chopped
2 - 3 lb. pork tenderloin
1 tsp. salt
1 tbsp. freshly ground black pepper
3 garlic cloves, minced
Prepare Cherry Salsa by combining onion, green bell pepper, green chiles, dried cherries, jam, vinegar and cilantro. Mix well, cover and chill several hours or overnight.

Preheat oven to 350 degrees. Rub pork tenderloin with salt, pepper and garlic and place in shallow pan and roast for 1 hour and up to 1 hour and 30 minutes for desired doneness. Let tenderloin rest for 10 minutes before slicing. Serve with the prepared Cherry Salsa.
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions:
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