If you're a fan of mixing sweet and savory (and who isn't?) this is the perfect recipe for you. There's nothing seasonal about pork (in fact I could eat it every day:) but the cherries and plums definitely give it a "summery" feel. If you're lucky enough to have an outdoor grill you can enjoy a glass of white wine on the patio. If not I have included instructions for cooking it in the oven and, as you'll be stuck in a hot kitchen, cold wine is still recommended....
2 plums, pitted and halved
1/2 pound cherries, pitted and chopped
1/4 cup chopped sweet onion
1 small jalapeno, seeded and minced
1 tbsp white wine vinegar
1 tsp honey
2 tbsp chopped fresh mint leaves
2 tbsp chopped fresh basil leaves
1/8 tsp ground cardamom
1/2 tsp salt
1 1¼ pound pork loin
2 tsp olive oil
1/2 tsp freshly ground black pepper
Heat a grill or grill pan to medium high (or pre heat the broiler)
Place the plums cut side down on the grill or cut side up on a baking sheet and cook 4-5 minutes. Remove from heat, let cool 5 minutes and dice.
In a medium bowl combine the plums, cherries, onion, jalapeno, vinegar, honey, mint, basil and cardamom and 1/4 tsp of the salt; toss to combine
If not already sliced, slice pork loin into equal servings. Rub with oil, black pepper and remaining salt. If cooking under broiler, place on a baking sheet surrounded by salsa. Cook 7-8 minutes on each side. If cooking on a grill, create a foil packet for the salsa and cook alongside the pork. Let cool for 5 minutes before serving.