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Total Time

Prep: 25 min. Grill: 15 min. + standing

Makes

6 servings

Ingredients

2 pork tenderloins (3/4 pound each)

1 tablespoon canola oil

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

1 cup pitted fresh or frozen dark sweet cherries, thawed, chopped

1 jalapeno pepper, seeded and minced

1/2 cup finely chopped peeled jicama

1 ounce semisweet chocolate, grated

2 tablespoons minced fresh cilantro

1 green onion, thinly sliced

1 tablespoon lime juice

1 teaspoon honey

Salted pumpkin seeds or pepitas

Directions

Brush tenderloins with oil; sprinkle with salt, cumin and chili powder. Grill, covered, over medium heat until a thermometer reads 145°, 15-20 minutes, turning occasionally. Let stand 10-15 minutes.

Meanwhile, combine cherries, jalapeno, jicama, chocolate, cilantro, green onion, lime juice and honey. Slice pork; serve with cherry salsa and pumpkin seeds.

Nutrition Facts

3 ounces cooked pork with 1/4 cup salsa: 218 calories, 8g fat (3g saturated fat), 64mg cholesterol, 248mg sodium, 11g carbohydrate (9g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
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