• 2 pork tenderloins (about 1 pound each)
  • 3 tablespoons curry powder
  • 1 tablespoon ground cumin
  • 1/2 lime
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper (freshly ground)
  • 1 lime
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 jalapeno chile (including seeds, cut into paper-thin rounds)
  • 2 1/2 pounds heirloom tomatoes (firm but ripe, quartered)
  • 1/2 red onion (small, cut into paper-thin wedges)
  • 1/3 cup fresh mint (loosely packed)


  1. To prepare pork, in a small bowl, stir together curry powder, cumin, lime juice, olive oil, salt and 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 lime juice, olive oil, salt, pepper and jalapeno. 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.
  4. Put the pork on the grill and cook, turning to brown all sides, for 20 minutes until the center is rosy and the internal temperature reads 145 degrees F. when tested with an instant-read thermometer. Transfer to carving board and allow to rest for 5 minutes.
  5. To serve, slice pork tenderloin on a slight bias into 1-inch thick pieces and arrange on warmed dinner plates. Toss salad and pile tomato salad on the side.
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