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

2 pork tenderloins (3/4 lb. each) 1 T. canola oil 1/2 tsp salt 1/4 tsp ground cumin 1/4 tsp chili powder 1 cup pitted, fresh or frozen dark sweet cherries, thawed and chopped 1 jalapeno pepper, seeded and minced 1/2 cup jicama, peeled and finely chopped 1 oz. semisweet chocolate, grated 2 T. fresh cilantro, minced 1 green onion, thinly sliced 1 T. lime juice 1 tsp honey

Brush the tenderloins with oil, sprinkle with salt, cumin, and chili powder. Grill, covered, over medium heat until thermometer reads 145, 15-20 minutes, turning occasionally. Let stand 10-15 minutes.

Meanwhile, combine cherries, jalapeno, jicama, chocolate, cilantro, green onion, lime juice, and honey. Slice pork, serve with cherry salsa and pumpkin seeds.