For some reason, cherries are in the stores right now… even at Whole Foods. Because I find it hard to pass them up, I came up with a great little salsa for this pink peppercorn crusted pork tenderloin. Even if cherries are not in the stores when you are reading this, thawed frozen cherries will work just was well.
Pink peppercorns are not true peppercorns, meaning they are not from the genus Piper. The happen to be the same size and shape as a peppercorn, hence the name. The taste is somewhat floral with a distinct peppery bit to them… a perfect counterpart to the cherries.
Pork tenderloin is a nice lean cut of meat which I think is at it’s best when grilled. The smoky char is of the grilled pork is complimented by the sweet cherries, sour kumquats and the spicy chile. Finish the dish with some big flakes of Maldon sea salt and you have a light, elegant and satisfying dish that hits all the right spots… plus it’s really pretty!
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