The combination of pork and cherries has long been a favorite of mine. The hint of spice and chocolate in the salsa mole makes the combination even more special.

Ingredients

• 2 pork tenderloins (3/4 pound each)
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 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

1. Brush tenderloins with oil; sprinkle with salt, cumin and chili powder. Grill, covered, over medium heat 15-20 minutes or until a thermometer reads 145°, turning occasionally. Let stand 10-15 minutes.
2. Meanwhile, combine cherries, jalapeno, jicama, chocolate, cilantro, green onion, lime juice and honey. Slice pork; serve with cherry salsa and pumpkin seeds.