Grilled Pork Tenderloin with Tomato Salad and Fresh Mint Recipe | Yummly
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Grilled Pork Tenderloin with Tomato Salad and Fresh Mint

PORK
15Ingredients
45Minutes
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Grilled Pork Tenderloin with Tomato Salad and Fresh Mint

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Description

A perfect summer pairing—grilled, succulent pork tenderloin bursting with curry flavor and a lively tomato salad. Use a combination of heirloom tomatoes if you like; pick different colors—purple, yellow, and bright green to dazzle the plate. If desired, lay some fresh spinach leaves under the pork to add some contrasting color and complete the entree.

Ingredients

US|METRIC
8 SERVINGS
  • 2 pork tenderloins (about 1 pound each)
  • 3 Tbsp. curry powder
  • 1 Tbsp. ground cumin
  • 1/2 lime (juiced)
  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 lime (juiced)
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper (freshly ground)
  • 1 jalapeno chile (including seeds, cut into paper-thin rounds)
  • 2 1/2 lb. heirloom tomatoes (firm but ripe, quartered)
  • 1/2 red onion (small, cut into paper-thin wedges)
  • 1/3 cup fresh mint (loosely packed)
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    Directions

    1. To prepare pork, in a small bowl, stir together curry powder, cumin, 1/2 of a lime juiced, 1/4 cup olive oil, 1/4 tsp salt and 1/4 tsp pepper to make a paste. Place pork in a small glass baking dish and spread paste over tenderloins to cover completely. Cover and refrigerate for 2 hours.
    2. Meanwhile, make the tomato salad. In a small bowl, combine juice from 1 full lime, 1/4 cup olive oil, 1/2 tsp salt, 1/2 tsp pepper and jalapeno to make the dressing. In a large bowl, combine tomatoes, red onion and mint. Stir dressing and pour it over the tomato mixture. Mix gently to combine. Cover and set aside at room temperature until ready to serve.
    3. When you’re ready to cook, remove pork from the refrigerator. Place a large grill pan on two burners over medium-high heat or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill to make a non-stick surface.
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