Peppered Pork Tenderloin with Tomato-Mint Salsa

Photo: Christopher Baker

Yield: Makes 6 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 28mg
  • Calories: 282
  • Calories from fat: 1%
  • Carbohydrate: 7g
  • Cholesterol: 63mg
  • Fat: 18g
  • Fiber: 2g
  • Iron: 2mg
  • Protein: 24mg
  • Saturated fat: 3g
  • Sodium: 828mg

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

Preparation

  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.
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