Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1/2 pound dark sweet cherries, pitted and chopped (about 1 cup)

　　2 teaspoons fresh lime juice

　　1/4 teaspoon freshly grated lime zest

　　1 tablespoon finely chopped red onion

　　1 teaspoon finely chopped seeded fresh jalapeño chili (wear rubber gloves)

　　1 1/2 teaspoons finely chopped fresh coriander

　　3/4 pound pork tenderloin, trimmed of excess fat

　　2 tablespoons crushed black peppercorns

　　1 tablespoon olive oil

　　

Step 1

Preheat oven to 425°F.

　　

Step 2

In a bowl stir together cherries, lime juice, zest, onion, jalapeño, and coriander.

　　

Step 3

Season pork with salt and press peppercorns into it. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides.

　　

Step 4

Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155°F., about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes. Slice pork into 1/2-inch-thick medallions and serve with salsa.