Grilled Pork Tenderloin with Salsa Verde

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Pork tenderloin is a tender, lean cut of meat offering about 75 percent of a day's protein needs in a prudent three-ounce serving.

Yield:

6 servings (serving size: 4 ounces pork and 2 tablespoons salsa)

Recipe from

Nutritional Information

Calories 235
Fat 9.9 g
Satfat 2.5 g
Monofat 5.7 g
Polyfat 1.3 g
Protein 32.3 g
Carbohydrate 3.2 g
Fiber 0.5 g
Cholesterol 98 mg
Iron 2.2 mg
Sodium 320 mg
Calcium 21 mg

Ingredients

2 (1-pound) pork tenderloins, trimmed and cut into 3/4-inch slices
Cooking spray
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups diced green tomato
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons thinly sliced fresh chives
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon capers
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon sugar
1 garlic clove, minced

Preparation

1. Prepare grill to medium-high heat.

2. Arrange pork slices in a single layer between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Lightly coat pork with cooking spray; sprinkle with salt and 1/4 teaspoon pepper. Place pork on a grill rack; grill pork 2 minutes on each side or until done.

3. Combine tomato and remaining ingredients in a food processor; pulse until minced. Stir in remaining 1/4 teaspoon pepper. Serve with pork.

Note:

Joanne Weir,

July 2009