Pork Tenderloin Roll with Cherry Salsa

By Scott Marley

Ingredients Pork Tenderloin Roll 1 to 3 lb. pork tenderloin Black pepper Garlic salt Sundried tomatoes in olive oil Canned sliced mushrooms Worcestershire sauce Cherry Salsa 1 1/2 tbs vinegar 1 1/2 tbs cilantro, fresh (dried use 1 tbs) 1/3 cup dried cherries 1/3 cup red cherry jam or 2/3 cup cherry preserves 1/3 cup green bell pepper chopped 1/3 cup green chili (anaheim), chopped 1/3 cup chopped onion   Cut tenderloin in half lengthwise and flatten, then sprinkle garlic salt and pepper on both sides and pat into the meat. Place mushrooms in a bowl and marinate in Worcestershire sauce for 30 minutes. Place sundried tomatoes and mushrooms on pork loin and roll up in a spiral. Wrap bacon slices around the whole length of loin to hold it together. Brown the loin in a frying pan, turning it to brown all of the bacon, then place in the oven for about 1 hour at 175C (350F). Cherry Salsa: Mix ingredients well. Cover, and chill overnight. Serve on the side with pork, amounts can be varied as needed.

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