Ingredients:
2 (1 3/4 lb) pork tenderloins, trimmed of fat and silver skin
3/4 teaspoon salt and pepper
1/2 cup cilantro, chopped
1 tablespoon cumin seeds
2 cloves garlic, crushed
salsa
1 1/4 cups cranberries, chopped
1/3 cup maple syrup
2 jalapeno peppers, seeded and minced
3 scallions, thinly sliced
3 tablespoons cilantro, chopped
1 comice pears, cored and diced
1 cup sweet pineapple, diced
2 tablespoons lime juice
2 tablespoons olive oil
Directions:
Season port with 1/2 tsp each salt and pepper.
Combine 1/2 cup cilantro, the cumin seeds and garlic, and chop very finely.
Spread evenly over the tenderloins, wrap each separately in plastic wrap.
Refrigerate for 2 hours.
Salsa: In a bowl, mix berries, syrup, chiles, scallions.
Cover and let stand 2 hours, then stir.
Add remaining salsa ingredients Preheat oven to 400F.
Unwrap pork.
In a nonstick ovenproof skillet, heat oil over high heat.
Add port and cook 9-10 minutes turning over about 4 times to brown.
Discard fat Roast pork in skillet in oven 10-12 minutes or until the pork registers 150F.
Let rest 5 minutes.
Season with remaining salt and pepper.
Slice and serve with salsa.
Servings: 6
Time preparation: 120 min.
Time total: 145 min.