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Weekday dinner inspirations: Grilled Pork Tenderloin With Cherry Salsa and more

Mon | Fusion fun

Grilled Greek Vegetable Tacos are another way to get more veggies into your diet. Brush zucchini spears, portobello mushrooms and onion and green pepper slices with olive oil mixed with minced garlic. Grill until veggies soften and color. Spoon into corn tortillas that have been heated on the grill. Spike with lots of crumbled feta and a spoonful of Greek yogurt if you'd like. Serve generous triangles of juicy watermelon on the side.

Tues | French, American-style

Prepare a Charcuterie Salad by tossing cooked potato pieces with equally sized cubes of hard salami and smoked mozzarella cheese. Mix in chopped cornichon pickles. Dress with mayonnaise mixed with mustard. Serve over sturdy lettuce leaves, such as iceberg or Romaine.

Wed | Rotisserie chicken

Couscous Salad is an amiable — and fiber-iffic — partner to rotisserie chicken. To make the salad, prepare a box of plain instant couscous according to package directions, adding a handful of golden raisins as it cooks. Let sit while you mix everything else in a serving bowl. Whisk together 1/3 cup lemon juice with 1/4 cup extra-virgin olive oil. Add 1 can drained and rinsed garbanzo beans, 1 diced cucumber, some chopped red onion and chopped fresh parsley to the couscous-raisin mix. Refrigerate until needed. Great for lunch the next day, too.

Thurs | Mango tango

Backyard mango trees are loaded with fruit this summer. If you have one or are lucky enough to have a generous neighbor willing to share the bounty, make Spicy Mango Salsa to pair with grilled salmon or shrimp skewers. It's even a good accompaniment for pork chops. To make salsa, mix together diced mango, cucumber, red onion and jalapeno. Squeeze lime juice over all and stir in chopped fresh cilantro. Adjust proportions to your tastes. (Look for more mango recipes next week.)

Fri | A bowl of cherries

If you're looking for a way to use some of the gorgeous cherries in the market now, consider Grilled Pork Tenderloin With Cherry Salsa (recipe below). If you don't have a cherry pitter, use your trusty hands. I cut the cherries in half and dig out the pit. Yes, it turns my fingers red, but then I have something to show for my work.

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Grilled Pork Tenderloin With Cherry Salsa

1 cup coarsely chopped fresh cilantro, divided

1/2 cup minced shallots, divided

6 tablespoons fresh lime juice, divided

1/4 cup vegetable oil

2 pork tenderloins, about 2 1/2 pounds total

1/2 pound fresh cherries, stemmed, pitted, halved

1 fresh jalapeno thinly sliced crosswise

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for at least 15 minutes and up to overnight, turning occasionally.

Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, jalapeno and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors meld.

Remove tenderloins from marinade and season generously with salt and pepper. Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145 degrees, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.

Serves 6.

Source: Bon Appétit

Weekday dinner inspirations: Grilled Pork Tenderloin With Cherry Salsa and more 06/28/11 [Last modified: Tuesday, June 28, 2011 4:30am]
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