Peppered Pork Tenderloin with Warm Cherry Salsa

I made this during my parents visit to Aspen, thank goodness since neither C or Miss F was interested in the cherry salsa at all. In fact, C requested gravy with it. He was welcome to have cherry gravy if he liked. He also wanted skins on his potatoes, but since my family was over, I got to serve potatoes the way I grew up eating them.  Extra creamy, lots of butter and whipped to perfection.  The original recipe called for a fresh cherry salsa, but I think cooking the cherries really intensified the flavor.  The best part of this recipe for me was that it didn't require any adapting to the altitude...thank goodness!

Peppered Pork Tenderloin with Warm Cherry Salsa

1 pound cherries, pitted and chopped (about 2 cups)
1 tablespoon fresh lime juice
½ teaspoon freshly grated lime zest
1 tablespoon finely chopped onion
1 teaspoon finely chopped seeded fresh jalapeño
1 tablespoon parsley, minced
2 pork tenderloins, trimmed of excess fat
2 tablespoons crushed black peppercorns
2 tablespoons olive oil

Preheat oven to 425 degrees. In a bowl stir together cherries, lime juice, zest, onion, jalapeño, and parsley. Season pork with salt and press peppercorns into it. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155 degrees, about 20 minutes. Sauté the cherry mixture in the skillet over medium heat for 5 minutes. Transfer the pork to a cutting board and let rest covered with foil for 10 minutes. Slice pork into ½ inch thick medallions and serve with salsa.

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