Peppered Pork Tenderloin With Tomato-Mint Salsa

0409pork-tenderloin
Photo by Christopher Baker
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  • Serves 4-6
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    Nutritional Information

    Per Serving

    • Calories 282 calories
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 63 mg
    • Sodium 828 mg
    • Protein 24 mg
    • Carbohydrate 7 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 28 mg

Place the tenderloins in a medium bowl. Add the balsamic vinegar, 1 tablespoon of the olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Combine these ingredients to coat the pork well; cover and set aside.Combine the tomatoes, onion, garlic, and mint in a medium bowl. Whisk together the red wine vinegar and the remaining olive oil, salt, and pepper. Pour over the tomato mixture and toss well; cover and set aside.Place a large nonstick skillet or a grill pan coated with cooking spray over medium-high heat. When hot, add the tenderloins and cook about 3 minutes on each side. Turn heat down to medium and cook 6 to 8 minutes more per side, browning each evenly. Remove from skillet to a platter and let stand for 5 minutes.Slice each tenderloin into 8 pieces and serve with about 1/3 cup of the Tomato-Mint Salsa. Serve with sliced avocado and tortillas that have been warmed in the oven or on the stovetop.  

Ingredients

  1. Check 2 pork tenderloins (about 12 ounces each)
  2. Check 1 tablespoon balsamic vinegar
  3. Check 6 tablespoons olive oil
  4. Check 2 teaspoons salt
  5. Check 3/4 teaspoon freshly ground black pepper
  6. Check 4 large tomatoes, cored and chopped (about 3 cups)
  7. Check 1/2 cup chopped sweet onion
  8. Check 1 large garlic clove, minced
  9. Check 1/2 cup chopped fresh mint
  10. Check 1/4 cup red wine vinegar

Directions

  1. Place the tenderloins in a medium bowl. Add the balsamic vinegar, 1 tablespoon of the olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Combine these ingredients to coat the pork well; cover and set aside.
  2. Combine the tomatoes, onion, garlic, and mint in a medium bowl. Whisk together the red wine vinegar and the remaining olive oil, salt, and pepper. Pour over the tomato mixture and toss well; cover and set aside.
  3. Place a large nonstick skillet or a grill pan coated with cooking spray over medium-high heat. When hot, add the tenderloins and cook about 3 minutes on each side. Turn heat down to medium and cook 6 to 8 minutes more per side, browning each evenly. Remove from skillet to a platter and let stand for 5 minutes.
  4. Slice each tenderloin into 8 pieces and serve with about 1/3 cup of the Tomato-Mint Salsa. Serve with sliced avocado and tortillas that have been warmed in the oven or on the stovetop.