I have to say that this grilled pork tenderloin with cherry salsa not only came out tasting fantastic, it was mighty pretty looking too! The cherry salsa on top really made this dish, and would also go well on grilled crostinis.
Place 1/2 cup of the cilantro, 1/4 cup of the shallots, 4 tablespoons of the lime juice and the vegetable oil in a large resealable baggie. Seal and shake to combine.
Add pork tenderloins to the baggie. Reseal, and toss to coat. Let marinate for 15-30 minutes at room temperature.
In a medium bowl, combine the remaining cilantro, shallots and lime juice. Add the cherries, jalapeno and olive oil. Mix and season with salt and pepper to taste.
Sear tenderloins over direct heat on the grill. Then continue cooking over indirect heat until the internal temperatures reach 145-150 F.