By this point in the summer, I've had about all the burgers, dogs and birds I can handle. It's time to try something a little different on the grill.
And one thing most of us don't do nearly enough of -- grilled fruit. Not only is grilled fruit crazy delicious -- thanks to the intense heat caramelizing all the natural sugars -- it also pairs perfectly with savory meats.
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So to help us all get out of our late summer grilling ruts, I came up with this easy recipe for pork tenderloin cutlets topped with grilled cherry salsa.
And if cherries aren't your thing, feel free to substitute apricots, plums, nectarines, even grapes. They all grill up deliciously. For the grapes, just leave them right on the vine and toss them on the grill the way they are. That way you won't need to chase rolling grapes around on the grill. They are easily removed from the vine after they cool.
• J.M. Hirsch is the food editor for The Associated Press. He blogs at LunchBoxBlues.com and tweets @JM--Hirsch . Email him at jhirsch(at)ap.org.