Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa

July is the heart of Summer. It’s the main event. The prime time slot, if you will. It’s what I wait for all year long. And I won’t have it overshadowed with thoughts of pumpkin.

If you’re on board with these sentiments, keep reading. And if not, check back mid-September. I’ll probably have something for you then.

A couple of years ago I stumbled upon a grilling method for pork tenderloin called the “7-6-5 method”. And it has seriously changed my life for the better. Because even as a confident and experienced cook, I’ve had my fair share of poorly executed meat dishes. Especially when it comes to grilling. It’s all to easy to end up with a charred exterior and an undercooked interior. But the 7-6-5 method has proved it’s worthiness time and time again. And it’s turned pork tenderloin into one of my most favorite (and most foolproof!) cuts of meat to grill during the Summer months.

Also, nothing pairs better with so many of my beloved Summer staples than grilled pork tenderloin. It’s a versatile canvas for a variety of savory-sweet salsas, chutneys and relishes. In fact, I don’t think I’ve found any combination that doesn’t work. Today I’ve topped mine with a mixture of raw corn, cherries, cilantro and diced jalapeño pepper. Who knows what combination I’ll try out next!

Ingredients

• For the Pork Tenderloin
• 1/4 cup extra-virgin olive oil
• 1/4 cup lemon juice
• 3 garlic cloves, peeled and minced
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tsp. salt
• 1 tsp. black pepper
• 2 pork tenderloins (about 2.5 lbs total), trimmed of excess fat
• For the Cherry-Corn Salsa
• 2 ears fresh corn, husks and silks removed
• 1 1/4 cup cherries, stemmed, pitted and halved
• 1/2 – 1 jalapeño pepper, finely diced
• 2 tablespoon fresh cilantro leaves, chopped
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 1 tsp. sugar

Instructions

1. Marinate the pork tenderloin. In a small bowl whisk together the olive oil and the next 6 ingredients. Place both of the pork tenderloins in a large re-sealable plastic bag, Then add the marinade to the bag. Seal the bag, pushing out as much air as possible so the marinade makes good contact with the pork. Transfer to your refrigerator and let the pork tenderloins marinate for at least 1 hour, or up to 4 hours.
2. Make the salsa. Using a sharp knife, cut the corn kernels from the cob. Add the corn kernels and all the other ingredients for the salsa to a medium bowl, tossing to combine. Cover and refrigerate the until you're ready to use it.
3. Cook the pork tenderloins. Remove the pork tenderloins from your refrigerator and let them sit at room temperature for a few minutes to take off some of the chill. Pre-heat your grill to high and lightly oil your grill racks. Remove the pork tenderloins from the bag and place them on your grill. Discard the leftover marinade. Grill for 7 minutes with the lid closed. Flip the tenderloins over and grill for 6 minutes on the second side, also with the lid closed. Then turn off your grill without opening the lid and allow the tenderloins to cook for an additional 5 minutes, or until a thermometer inserted into the thickest part of the tenderloin reads 145-150 degrees Fahrenheit.
4. Remove the pork tenderloins from the grill and transfer them to a plate. Tent with foil and allow the meat to rest for 5-10 minutes. Cut into 1-inch thick slices and arrange on a serving platter. Top with the salsa. Serve immediately.
5. Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.

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