Grilled Pork Tenderloin with Cherries Two-Ways

This summer has certainly been blessed and I’ve been making the most of it, as you can tell from my unexpected hiatus from here these past few weeks. The incredibly hot and humid weather had kept me out of doors, and out of the kitchen as well, as I had very little desire to cook in such stifling conditions.

But I find myself, with a quick blink of an eye, in mid-August now (oh where did the summer go?) and surrounded with the abundance of local vegetables and fruits at the height of their splendour: late summer cherries, juicy peaches, delicate zucchini and eggplant, sweet corn... And with some mild weather having rolled in (a gentle reminder from Mother Nature that fall is just around the corner…), I felt the pull of my kitchen calling me back.

Cherries have always been one of my favourite summer fruit. Sweet and juicy, with their deep vibrant red, they are divine by themselves, but are versatile enough to hold their own either cooked or baked.


I came across a recipe for Grilled Pork Tenderloin with Cherry Salsa in the June 2011 issue of Bon Appetit. I loved the beautiful colours from the accompanying photo, and the simplicity of the recipe. The salsa allows the freshness of the cherries to shine, with the acidity of the lime juice and the kick from the chilli rounding out the flavours. Delicious served with some perfectly grilled pork tenderloin, or if you prefer, chicken or duck.


I also managed to find a jar of cherry mostarda that I made last year. This was one of my favourite condiments that has ever come out of my kitchen—a sweet and spicy, syrupy fruit mustard that pairs so nicely with meats. I thought it would be a nice contrast on the pork to the fresh cherry salsa.


A beautiful way to celebrate cherries in two very different but delicious preparations. The recipe for the Grilled Pork Tenderloin and Cherry Salsa can be found here.