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.
