Grilled Pork Tenderloin with Cherry Salsa

The farm just wrapped up this year's cherry harvest and how sweet and delicious they were. Unfortunately it is always over way too fast and there is never enough time for a lot

of experimenting.

I've seen a lot of people raving about cherry salsa that uses cilantro, but I just couldn't imagine those two flavors together. I wanted to make something different and decided to try basil, garlic and balsamic vinegar. Wow!

So without further ado, here is my take on grilled pork tenderloin with cherry salsa:

Cherry Salsa:

1 lbs. dark sweet cherries

3 scallions, white and light green parts thinly sliced

1 small clove of garlic, finely chopped

1 handful of basil, finely sliced

1 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1/2 tsp. salt

Wash and pit the cherries, then chop them up in a food processor as small or big as you like. Combine the cherries with the other ingredients in a non-reactive bowl and chill in the refrigerator until ready to use.

Pork Tenderloin Marinade:

1 pork tenderloin (the small ones)

2 Tbsp. olive oil

2 Tbsp. balsamic vinegar

1 Tbsp. honey

1 tsp. fresh rosemary, finely chopped

To make the marinade combine the olive oil, balsamic vinegar, honey and rosemary.

Put the the tenderloin in a resealable bag, add the marinade and let sit in the refrigerator for at least 4 hours.

Prepare your grill to medium hot. Grill the pork over direct heat for about 8 minutes per side or until the internal temperature reaches at least 145 degrees. Take it off the grill and let sit for a few minutes.

Slice and serve with cherry salsa.