Tuscan Herb Marinated Pork Tenderloin w/ Cherry Mango Salsa

Summer heat has finally arrived here in Southern Oregon and David and I were trying to figure out what to cook without having to turn on the oven.  I really enjoy pork tenderloin but usually we cook ours indoors.  Our good friend Katharine made this pork tenderloin dish one sweltering evening.  Since the tenderloin is sliced thin and lengthways, it cooks quickly on the grill so no one is left outside in the heat for too long.

Tuscan Herb Marinated Pork Tenderloin  serves 4-6

  • 1 pork tenderloin sliced lengthways into thin slices
  • 1/4 cup Jacksonville Mercantile Tuscan Herb Dipping Oil
  • 2 teaspoons smoked paprika
  • 1/4 cup chopped parsley or a mix of different chopped herbs from the garden
  • sea salt and cracked pepper (to taste)

Soak the pork tenderloin in the Tuscan dipping oil and spices for about 30 minutes.  Heat your grill until hot.  Let the oil drip off of the meat slices (to avoid flare ups) and grill until done.  Serve with a large salad or side of your choice.  We liked this with polenta and a cherry and mango salsa to go over the pork.

Cherry and Mango Salsa

  • 1 cup cherries – pitted and sliced in half
  • 1 ripe mango – cut into small cubes
  • 3 Tablespoons Sour Cherry Balsamic
  • 2 tablespoons Olive oil
  • chopped basil

Mix all of the above and let the flavors meld.  Serve over the strips of pork tenderloin.


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