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Cherry Pork Tenderloin

kept byaakozlowski
recipe bySerious Eats

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



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