Pork Tenderloin with Fresh Cherry and Chile Salsa

Ingredients

• 1 cup coarsely chopped fresh cilantro
• 1/2 cup minced shallots
• 6 tablespoons fresh lime juice
• 1/4 cup vegetable oil
• 2 small pork tenderloins, aiming for about 2 pounds
• 1/2 pound fresh cherries, stemmed, pitted, halved
• 1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper to taste

Procedures

1. 1
   Prepare a grill to medium-high heat. Combine half of the cilantro and shallots, 4 tablespoons of the lime juice, and the vegetable oil in a resealable plastic bag with the pork. Marinate at room temperature for 15 minutes, turning occasionally.
2. 2
   In the meantime, in a medium bowl combine remaining cilantro, shallots, and lime juice with the remaining ingredients. Season to taste with salt and pepper and allow to sit while pork marinates to develop the flavors.
3. 3
   Remove pork from marinade, season well with salt and pepper, and grill, turning often, until the outside has developed a nice crust an interior is 145 degrees (or to desired doneness). Let rest 10 minutes, slice, and serve with salsa.

4. Blake Royer

   
   
   DINNER TONIGHT AND SAUSAGE CITY COLUMNIST

Grilled Chicken with Board Dressing

INGREDIENTS

• 1 dried guajillo or New Mexico chile or 1/2 teaspoon crushed red pepper flakes
• 3/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh oregano
• 1 teaspoon finely grated lime zest
• 1/4 cup olive oil plus more for grill
• Kosher salt, freshly ground pepper
• 1 4-pound chicken, halved, backbone removed
• Lime wedges (for serving)

NUTRITIONAL INFORMATION

4 servings, 1 serving contains: Calories (kcal) 450 Fat (g) 18 Saturated Fat (g) 3 Cholesterol (mg) 170 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 68 Sodium (mg) 310

PREPARATION

View Step-by-Step Directions

• If using whole chile, toast in a dry skillet, turning often, until slightly puffed and darkened, about 4 minutes. (Do not toast red pepper flakes.) Discard stem and seeds. Finely chop chile and transfer to a small bowl. Stir in cilantro, oregano, lime zest, and 1/4 cup oil; season dressing with salt and pepper.
• Prepare grill for medium indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off). Brush grill rack with oil. Season chicken with salt and pepper and place, skin side down, on grill. Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 10–15 minutes per side (move chicken to cooler part of grill if it's cooking too quickly). About 5 minutes before chicken is done, baste with some of dressing.
• Pour remaining dressing onto a carving board (or platter, if you don't have a large board) and place chicken, skin side up, on top. Let sit at least 10 minutes to rest and absorb flavor from dressing before carving. Drizzle chicken with some dressing from board and serve with limes.
• DO AHEAD: Dressing can be made 2 days ahead. Cover and chill.

KEYWORDS

Chicken Recipes, Chile Recipes, Cilantro Recipes, Dinner, Dinner Party Food, Grilling Food, Herb Primer Recipes, Hot Pepper Recipes,Lime Recipes, Oregano Recipes

RECIPE BY Alison Roman
PHOTOGRAPH BY Danny Kim