August 14, 2013 10:29:21 AM
By this point in the summer, I've had about all the burgers, dogs and birds I can handle. It's time to try something a little different on the grill.
And one thing most of us don't do nearly enough of -- grilled fruit. Not only is grilled fruit crazy delicious -- thanks to the intense heat caramelizing all the natural sugars -- it also pairs perfectly with savory meats.
So to help us all get out of our late summer grilling ruts, I came up with this easy recipe for pork tenderloin cutlets topped with grilled cherry salsa.
And if cherries aren't your thing, feel free to substitute apricots, plums, nectarines, even grapes. They all grill up deliciously. For the grapes, just leave them right on the vine and toss them on the grill the way they are. That way you won't need to chase rolling grapes around on the grill. They are easily removed from the vine after they cool.
Before starting the recipe, compare the size of your cherries to the size of the grates on your grill. If the cherries are likely to fall through the gaps, use a grill pan over the grates. Most grocers sell disposable perforated foil grill pans that work perfectly for this.
PORK TENDERLOIN CUTLETS WITH GRILLED CHERRY SALSA
Start to finish: 45 minutes
Makes 6 servings
2 pounds pork tenderloins
1 1/2 tablespoons fish sauce
1 1/2 cups fresh cherries, pitted
2 tablespoons canola or vegetable oil, divided
1 small red onion, diced
3 cloves garlic, minced
1 tablespoon cider vinegar
2 tablespoons chopped fresh cilantro
Salt and ground black pepper, to taste