Cocoa-Rubbed Grilled Pork Tenderloin with Cherry Salsa

Cocoa-Rubbed Grilled Pork Tenderloin with Cherry Salsa

This recipe is gluten free

Ingredients

  • For the cherry salsa:
  • 2 cups sweet cherries, pitted and halved (about 12 ounces)
  • 1 jalapeño, stemmed and finely chopped (about 3 tablespoons)
  • 1 shallot, finely chopped (1/4 cup)
  • 1 tablespoon molasses
  • 1/4 cup loosely packed fresh basil leaves, finely chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Toss all ingredients together in a large nonreactive bowl. Cover and chill for at least 30 minutes before serving. (Can be made up to 1 day in advance. Stir in basil leaves just before serving.)