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PORK TENDERLOIN WITH TOMATO AND ONION SALAD
Ingredients
- 2 cups red and yellow cherry tomatoes, halved
- 1 small red onion, peeled and thinly slivered lengthwise
- 1 to 2 cloves garlic, finely minced
- 1 to 2 tablespoons red wine vinegar or sherry vinegar, or to taste
- 1 tablespoon chopped fresh parsley or cilantro
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon hot red pepper flakes
- Coarse salt
- Freshly ground black pepper
- 1/3 cup extra virgin olive oil, plus more for coating the pork
- 2 pork tenderloins, about 1 pound each
Directions
- Place the tomatoes and onions in a medium-sized bowl.
- In a jar with a tight-fitting lid, combine the garlic, vinegar, parsley, cumin, oregano, thyme, red pepper flakes, and salt and pepper to taste.
- Add the olive oil and shake vigorously until emulsified.
- Pour over the tomato-onion mixture and toss to combine.
- Set aside to marinate while grilling the pork.
- Preheat an outdoor grill to medium-high heat.
- Lightly coat the pork with olive oil and season it generously with salt and pepper.
- Grill the pork until nicely browned on the outside, turning as needed, and cooked to an internal temperature of 145°F—it will be slightly pink in the center.
- Let rest for three minutes, then slice crosswise on a diagonal into 1/2-inch-thick pieces.
- Shingle on a platter.
- Stir the tomato-onion salad once more, taste for seasoning, and then spoon it around the pork.
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