Pink Peppercorn Pork Tenderloin with Cherry & Kumquat Salsa
Author: 
Serves: serves 4 to 6
 
Ingredients
  • For the cherry salsa:
  • 2 cups pitted and quartered fresh or thawed frozen cherries
  • 10 kumquats, thinly sliced
  • 1 Serrano chile, thinly sliced, remove seeds if desired
  • 1 scallion, thinly sliced
  • Juice from ½ lime
  • 1 large pinch, kosher salt
  • For the pork tenderloin:
  • 1½ pounds pork tenderloin, trimmed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon pink peppercorns
  • Drizzle of olive oil
  • Sea salt flakes such as Maldon
Instructions
  1. Stir together all of the salsa ingredients and set aside in the refrigerator until ready to serve.
  3. Season the tenderloin(s) with salt, freshly ground black pepper. Place pink peppercorns on a hard flat surface and crush with a heavy bottom pan.. Measure out 1 teaspoon of crushed peppercorns and set aside. Sprinkle the remaining peppercorns over the tenderloin(s), and drizzle with a little olive oil. Let sit at room temperature while prepping the grill.
  5. Set up grill for direct cooking over medium-high heat. Brush and oil grate when ready to start cooking. Place pork on the hot oiled grill. Cook for 3 to 5 minutes on each side (four sides) for a total of 14 to 18 minutes or until internal temperature registers a minimum of 140˚F (medium rare) and up to 160˚F (medium).
  7. Remove tenderloin(s) from grill and let rest for 5 minutes before slicing. Slice across the tenderloins on the bias, sprinkle with reserved pink peppercorns, and serve with cherry salsa.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/pink-peppercorn-pork-tenderloin-with-cherry-kumquat-salsa/