Fresh Garden Tomatoes Meet Grilled Pork Tenderloin

Recently, daughter, Alexis, asked me to keep an eye out for some good pork tenderloin recipes that she could add to her repertoire.  Since I had two tenderloins I wanted to cook today, I figured I’d set out to give her something new.  After a brief trip to the garden this morning, Hubby brought in a whole bowl full of tomatoes, so I definitely wanted a recipe to showcase those beautiful little red babies!  Fellow blogger, Jaden’s Steamy Kitchen, had baked a pork tenderloin and served it with a grilled tomato salsa.  During the summer months, I will always opt for the grill as opposed to the oven, so I made a few changes to the recipe, spiced it up a bit, and Wow!  Is IT A KEEPER!!!!!   Alexis and Chris, I think you’ll like it!  🙂

Grilled Pork Tenderloin with Warm Grilled Tomato & Pepper Salsa

Servings: Serves 6-8

Grilled Tomato Salsa recipe adapted from New American Table Cookbook.

Printable Recipe


2 pork tenderloins

1/2 teaspoon kosher salt

freshly ground black pepper

4 teaspoons Dijon mustard

1 teaspoon honey

For the Salsa

6 plum tomatoes, cut in half lengthwise

2-3 serrano peppers, or to taste

4 tablespoons olive oil, divided

Juice of 1 lemon

2 teaspoons white wine vinegar

1/4 teaspoon ground cumin

1/4 teaspoon salt

Freshly ground black pepper

2 tablespoons mint, chopped

2 tablespoons basil, chopped

2 green onions, thinly sliced


For the pork
Preheat gas grill on high 10 minutes, and Trim the silver skin from your tenderloin.  Next, mix the mustard and honey together, and smear it all over the pork, covering all sides.  Season with salt and pepper.  Sear the meat over direct heat on the grill about 3 min on each side, then turn the heat down to low and continue cooking 6-7 minutes or until the center reaches about 150F.  Let rest for 10 minutes before slicing, and serve with the Grilled Tomato & Pepper Salsa.

For the Grilled Tomato & Pepper Salsa
Heat a grill pan over high heat.  Toss the tomatoes and peppers with 2 tablespoons of the olive oil. Place on grill and cook for 3 to 4 minutes on each side. Remove from the grill and let cool.  Chop the tomatoes and peppers, combine with lemon juice, vinegar, cumin, salt, pepper and the remaining 2 tablespoons olive oil in a medium bowl. Fold in the basil, mint and green onions.


5 Responses

  1. Yum! Fabulous!! I made it last night, WOW so much flavor. Forsure it is a keeper. Makes my mouth water just thinking about it.
    Hubby liked it too!

  2. Our tomatoes are now ripening! We’ll try this one out next week! Thanks!!

  3. Liz,
    My son Kyle is bragging about my cooking since I’ve been reading your blog. You have given me new inspiration and a lot of good eating. If you have a Eat, Love, Pray party in the future count me in, and tell Will that Ms. Bullard misses him! Thanks for your awesome blog!

  4. Yum! Can’t wait to try this!

  5. Beautiful! Thx for trying the recipe!

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