The salsa is fantastic with the pork on a warm summer night—fresh, sweet and spicy. We used jalapeños for the peppers. The article in The Week, where we got this from, talks about how food guidelines have recently changed such that whole pork cuts are considered safe at 145 degrees rather than 160. Much juicier!

• 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.

From The Week, July 7, 2013.