Pork With Cranberry Salsa

• 2 (1 3/4 lb) pork tenderloin, trimmed of fat and silver skin
• 3/4 teaspoon salt and pepper
• 1/2 cup cilantro, chopped
• 1 tablespoon cumin seed
• 2 cloves garlic, crushed
• salsa
• 1 1/4 cups cranberries, chopped
• 1/3 cup maple syrup
• 2 jalapeno peppers, seeded and minced
• 3 scallions, thinly sliced
• 3 tablespoons cilantro, chopped
• 1 comice pear, cored and diced
• 1 cup sweet pineapple, diced
• 2 tablespoons lime juice
• 2 tablespoons olive oil

1. Season port with 1/2 tsp each salt and pepper.
2. Combine 1/2 cup cilantro, the cumin seeds and garlic, and chop very finely.
3. Spread evenly over the tenderloins, wrap each separately in plastic wrap.
4. Refrigerate for 2 hours.
5. Salsa: In a bowl, mix berries, syrup, chiles, scallions.
6. Cover and let stand 2 hours, then stir.
7. Add remaining salsa ingredients Preheat oven to 400F.
8. Unwrap pork.
9. In a nonstick ovenproof skillet, heat oil over high heat.
10. Add port and cook 9-10 minutes turning over about 4 times to brown.
11. Discard fat Roast pork in skillet in oven 10-12 minutes or until the pork registers 150F.
12. Let rest 5 minutes.
13. Season with remaining salt and pepper.
14. Slice and serve with salsa.

pork tenderloin, salt, cilantro, cumin, garlic, salsa, cranberries, maple syrup, peppers, scallions, cilantro, pear, sweet pineapple, lime juice, olive oil

Taken from www.food.com/recipe/pork-with-cranberry-salsa-22500 (may not work)