Pat pork dry. Combine olive oil, garlic, rosemary, sage, kosher salt, and black pepper. Rub mixture all over pork tenderloins. Wrap each tenderloin in plastic wrap and refrigerate for 4 hours.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Top your cooked pork tenderloin with a homemade cherry relish. Trust us on this one!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (1-lbs. each) pkgs. pork tenderloin | ||
| 1 tbsp. Gustare Vita olive oil | ||
| 4 clove(s) garlic, minced | ||
| 4 tsp. fresh rosemary, finely chopped | ||
| 4 tsp. fresh sage, finely chopped | ||
| 1 ½ tsp. kosher salt | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| 1 lbs. fresh sweet cherries, pitted and halved | ||
| 1 Granny Smith apple | ||
| ¼ c. yellow bell pepper, finely chopped | ||
| 2 tbsp. red onion, thinly sliced | ||
| 1 serrano pepper, seeded and chopped | ||
| 2 tbsp. fresh thyme, and/or parsley, finely chopped | ||
| 1 tbsp. Hy-Vee apple cider vinegar |
Things To Grab
- Paper towels
- Plastic wrap
- Medium bowl
- Meat thermometer
Directions
For relish, toss together cherries, apple, bell pepper, red onion, serrano, thyme and/or parsley, and cider in a medium bowl. Cover and refrigerate until serving time.
Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Unwrap pork; let stand at room temperature while grill preheats. Grill pork for 15 to 20 minutes or until done (145 degrees). Cover and let rest for 5 minutes before slicing. Serve with relish.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 75mg
- Sodium: 420mg
- Total Carbohydrates: 14g
- Protein: 25g
Daily Values
0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 15%