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Prep
Difficulty
Easy
Time
Estimate
45 mins
If you have time, allow the pork to rest for about 15-30 minutes. Meanwhile, slice and dice the cherries and veggies. Roll the pork in the herbs and start grilling. While they grill, saute the beets and radishes. Toss together the Cherry Salsa. Finish the hot veggies with the greens, saute until wilted. The veggies can be tossed together or served separately. The pork is especially tasty with a generous dollop of Cherry Salsa.
Crusted in the dried herbs of your choice with a bit of dijon, lean pork tenderloin is given extra flavor when it is seared on the grill.
Red staining, addictive salsa is perfect to pair with something spicy, pork, beef, chicken or drizzled on fish. Honestly, dipping chips in it is not a bad idea either.
Garden fresh baby beets and radishes are tender when sauteed lightly in a bit of butter. This dish is lovely with just baby beets or just radishes. If the radish greens are too strong, substitute spinach or another leafy green.
Saute hearty winter greens such as kale, chard, or collards with a splash of oil until they wilt and sigh into tenderness.
