ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peppered Pork Tenderloin with Tomato-Mint Salsa

Photo: Christopher Baker
Yield Makes 6 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.