Pork Tenderloin With Fresh Cherry and Chile Salsa Recipe

INGREDIENTS

1 cup

coarsely chopped fresh cilantro

1/2 cup

minced shallots

6 tbsp

fresh lime juice

1/4 cup

vegetable oil

small pork tenderloins, aiming for about 2 pounds

1/2 lb

fresh cherries, stemmed, pitted, halved

fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise

1 tbsp

extra-virgin olive oil

Kosher salt and freshly ground black pepper