Peppered Pork Tenderloin with Tomato-Mint Salsa

Peppered Pork Tenderloin with Tomato-Mint Salsa Recipe
Photo: Christopher Baker


Makes 6 servings

Recipe from

Real Simple

Nutritional Information

Calcium 28 mg
Calories 282
Caloriesfromfat 1 %
Carbohydrate 7 g
Cholesterol 63 mg
Fat 18 g
Fiber 2 g
Iron 2 mg
Protein 24 mg
Satfat 3 g
Sodium 828 mg


2 pork tenderloins (about 12 ounces each)
1 tablespoon balsamic vinegar
6 tablespoons olive oil
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 large tomatoes, cored and chopped (about 3 cups)
1/2 cup chopped sweet onion
1 large garlic clove, minced
1/2 cup chopped fresh mint
¼ cup red wine vinegar


Place the tenderloins in a medium bowl. Add the balsamic vinegar, 1 tablespoon of the olive oil, 1 teaspoon of the salt, and ½ 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.