Grilled Pork “Filet Mignon” With a Cherry-Jalapeno Salsa

Pork Medallions-cut from pork loin, 2” thick
¼ Cup Vegetable Oil
2 tsp. Lime Zest
1 tsp. Lemon Zest
1 tsp. Freshly Grated Ginger
2 Tbsp. Cilantro Stems-chopped and crushed
1 tsp. Black Pepper
1 ½ Cups Fresh Cherries-pitted, cut in quarters
¼ Cup Red Onions
2 Tbsp. Jalapeno Peppers-chopped finely
1 Tbsp. Fresh Cilantro Leaves-chopped
2 Tbsp. Lime Juice
2 tsp. Lemon Juice
Salt and Black Pepper to Taste

Place pork medallions in a bowl. Coat the meat thoroughly with the lime and lemon zest, ginger, and black pepper. Marinate under refrigeration one hour or overnight.

Prepare the salsa by combining the cherries, red onions, jalapeno, cilantro, lime juice, lemon juice, seasoning to taste with salt and pepper. Reserve.

Heat grill on high heat. Scrape off excess marinade off of pork medallions. Grill for about 4 minutes on each side to char nicely. Place meat on indirect heat on the grill , covered, turn heat down to low and roast until the internal doneness reaches 145ºf. Let meat rest a few minutes off the grill, season to taste with salt and slice for presentation if desired. Serve with the cherry salsa and enjoy!

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