Mustard Marinated Pork Tenderloin and Dried Cherry Salsa

2 whole pork tenderloins
1/2 cup olive oil
1/2 cup Dijon-style mustard
1/4 cup red wine vinegar
2 tablespoons lime juice
1/2 teaspoon red pepper flakes

Dried Cherry Salsa (recipe follows)

Place tenderloins in self-sealing bag; mix together remaining ingredients except salsa, pour over pork, seal bag and refrigerate 4-24 hours. Remove tenderloins from marinade and grill over medium-hot coals, turning occasionally to brown evenly, for 15-20 minutes, until internal temperature (measured with a meat thermometer) reads 155 degrees F. Remove tenderloins from grill, let rest 5 minutes before slicing to serve with Dried Cherry Salsa.

Serves 6-8.

Dried Cherry Salsa: In small bowl, stir together 1/2 cup dried cherries,1/2 cup cherry jam, 2 tablespoons red wine vinegar, 1 teaspoon lime zest, 1 tablespoon brown sugar, 1 tablespoon minced green onion and 1/2 seeded and minced jalapeno chile. Season with salt to taste. Let stand at room temperature for up to an hour to let flavors blend; cover and refrigerate up to one day. Bring to room temperature before serving.