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.

Cynthia Nicholson,

Real Simple

September 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note