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Picture of Grilled Pork Tenderloin with Cherry Salsa
mexican lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2155 kcal 108 %
  • Fat 108 g 167 %
  • Saturated 18 g 92 %
  • Carbs 63 g 21 %
  • Fiber 10 g 39 %
  • Protein 228 g 456 %
  • Cholesterol 700 mg 233 %
  • Sodium 3822 mg 159 %
  • Calcium 174 mg 17 %
  • Magnesium 357 mg 85 %
  • Potassium 5326 mg 113 %
  • Iron 13 mg 74 %
  • Zinc 21 mg 190 %
  • Phosphorus 2750 mg 393 %
  • Vitamin A 73 µg 8 %
  • Vitamin C 83 mg 92 %
  • Thiamin (B1) 11 mg 895 %
  • Riboflavin (B2) 4 mg 291 %
  • Niacin (B3) 72 mg 452 %
  • Vitamin B6 9 mg 677 %
  • Folate equivalent (total) 61 µg 15 %
  • Vitamin B12 6 µg 233 %
  • Vitamin D 3 µg 22 %
  • Vitamin E 18 mg 117 %
  • Vitamin K 75 µg 62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Grilled Pork Tenderloin with Cherry Salsa

Ingredients

  • 1 cup coarsely chopped fresh cilantro, divided
  • 1/2 cup minced shallots, divided
  • 6 tablespoons fresh lime juice, divided
  • 1/4 cup vegetable oil
  • 2 pork tenderloins, about 2 1/2 pounds total
  • 1/2 pound fresh cherries, stemmed, pitted, halved
  • 1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

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