Peppered Pork Tenderloin with Cherry Salsa

Source: fox8cleveland

Can be prepared in 45 minutes or less.

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 jalape o chile (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

Heat oven to 425 degrees F.

In a bowl stir together cherries, lime juice, zest, onion, jalape o, and coriander. 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. Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155 degrees 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 on toast points.