Grilled Pork Tenderloin With Cherry Salsa Mole

• 2 pork tenderloins (3/4 pound each)
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1 cup pitted fresh or frozen dark sweet cherries, thawed, chopped
• 1 jalapeno pepper, seeded and minced
• 1/2 cup finely chopped peeled jicama
• 1 ounce semisweet chocolate, grated
• 2 tablespoons minced fresh cilantro
• 1 green onion, thinly sliced
• 1 tablespoon lime juice
• 1 teaspoon honey
• Salted pumpkin seeds
• pepitas

1. Brush tenderloins with oil; sprinkle with salt, cumin and chili powder. Grill, covered, over medium heat until a thermometer reads 145u0b0, 15-20 minutes, turning occasionally. Let stand 10-15 minutes.
2. Meanwhile, combine cherries, jalapeno, jicama, chocolate, cilantro, green onion, lime juice and honey. Slice pork; serve with cherry salsa and pumpkin seeds.

pork, canola oil, salt, ground cumin, chili powder, sweet cherries, pepper, peeled jicama, semisweet chocolate, fresh cilantro, green onion, lime juice, honey, pumpkin seeds, pepitas

Taken from www.tasteofhome.com/recipes/grilled-pork-tenderloin-with-cherry-salsa-mole/ (may not work)