There’s just one trick to this quick summer meal: Stop overcooking your pork, says The Grilling Book: The Definitive Guide From Bon Appétit (Andrews McMeel). For years, food-safety experts told us pork should be cooked to 160 degrees to kill pathogens. But lean whole cuts dry out at that temperature. Fortunately, the Department of Agriculture recently acknowledged that 160 is hotter than necessary and revised its guideline for whole cuts to 145. That’s not only safe, it yields “juicier, rosier-hued meat.”
Since grilling can be “as maddening as it is fun,” some review tips are always useful. If you’re using a gas grill, give it time to preheat. Before you cook pork, crank the burners to high and keep the lid closed for 5 to 10 minutes. If you’re using a charcoal grill, start the charcoal in a chimney starter and empty it into the grill when the flames have died down and the coals are glowing orange. The temperature of the fire is medium-high when you can hold your hand 2 inches over the grate for no more than 3 seconds. A gas grill should be set on high to match that temperature.
This tenderloin will take only 15 minutes to marinate and 15 minutes to cook. The salsa, made with ripe summer cherries, takes even less time to toss together and complements the buttery meat with sweet, sour, and piquant flavors. But if you want a weeknight meal that comes together even quicker, make the salsa and start marinating the pork in the morning.
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Recipe of the week
Grilled pork tenderloin with cherry salsa
1 cup coarsely chopped fresh cilantro leaves
½ cup minced shallots
6 tbsp fresh lime juice
¼ cup vegetable oil, plus more for brushing
2 pork tenderloins, about 2½ lbs total
8 oz fresh cherries, stemmed, pitted, and halved
1 fresh Fresno, red jalapeño, or Holland chile, thinly sliced crosswise
1 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
Heat a gas grill to high, or build a medium-hot fire in a charcoal grill. Meanwhile, combine ½ cup cilantro, ¼ cup shallots, 4 tbsp lime juice, and ¼ cup vegetable oil in a resealable plastic bag. Add pork, seal bag, and turn to coat. Marinate pork at room temperature for at least 15 minutes and up to 8 hours, turning occasionally.
Meanwhile, combine cherries, chile, olive oil, and remaining ½ cup cilantro, ¼ cup shallots, and 2 tbsp lime juice in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors meld.
Remove tenderloins from marinade and season generously with salt and pepper.
Brush grill grate with vegetable oil. Place tenderloins on grate and cook, turning frequently, until an instant-read thermometer inserted into the center of pork registers 145 degrees, about 15 minutes. Let rest for 10 minutes. Cut into thin slices and serve with salsa. Serves 6.
