Grilled Pork Tenderloin with Tomato Salad and Fresh Mint

Grilled Pork Tenderloin with Tomato Salad and Fresh Mint: Main Image

Quick Facts

Servings: 8
Prep Time: 20 min.
Cook Time: 25 min.
Total: 45 min.
A perfect summer pairing: grilled, succulent pork tenderloin bursting with curry flavor and a lively tomato salad.

Ingredients

  • 2 pork tenderloins, about 1 pound each
  • 3 Tbs curry powder
  • 1 Tbs ground cumin
  • juice of 1/2 lime
  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • Tomato Salad juice of 1 lime
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground pepper
  • 1 jalapeño chile, including seeds, cut into paper-thin rounds
  • 2 1/2 lbs heirloom tomatoes, firm but ripe, quartered
  • 1/2 small red onion, cut into paper-thin wedges
  • 1/3 cup fresh mint leaves, loosely packed

Directions

  • To prepare pork: in a small bowl, stir together curry powder, cumin, lime juice, olive oil, salt and pepper to make a paste. Place pork in a small glass baking dish and spread paste over tenderloins to cover completely. Cover and refrigerate for 2 hours.
  • Meanwhile, make the tomato salad. In a small bowl, combine lime juice, olive oil, salt, pepper and jalapeño. In a large bowl, combine tomatoes, red onion, and mint. Stir dressing and pour it over the tomato mixture. Mix gently to combine. Cover and set aside at room temperature until ready to serve.
  • When you're ready to cook, remove pork from the refrigerator. Place a large grill pan on two burners over medium-high heat or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill to make a non-stick surface.
  • Put the pork on the grill and cook, turning to brown all sides, for 15 to 20 minutes until the center is rosy and the internal temperature reads 160° F. when tested with an instant-read thermometer. Transfer to carving board and allow to rest for 5 minutes.
  • To serve, slice pork tenderloin on a slight bias into 1-inch thick pieces and arrange on warmed dinner plates. Toss salad and pile tomato salad on the side.
Recipe courtesy of the National Pork Board

Ingredient Note: Use a combination of heirloom tomatoes if you like; pick different colors-purple, yellow, and bright green to dazzle the plate. If desired, lay some fresh spinach leaves under the pork to add some contrasting color and complete the entrée.

Cooking Tip: For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade and ready to grill.

Nutrition Facts

Calories 282
  Calories from Fat 153 (54%)
(28%)Total Fat 18g
(20%)Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(25%)Cholesterol 75mg
(12%)Sodium 288mg
(0%)Potassium 0mg
Total Carbohydrate 9g
(12%)Dietary Fiber 3g
Sugars 0g
Sugar Alcohols 0g
(50%)Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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