24 June 2018 Grilled Pork Tenderloins with Tomato Relish Yield: Serves 6 Preparation Time: 15 minutes Cooking Time: 7 minutes Ingredients: 2 Ontario pork tenderloins, about 1-1/2 lb (750 g) 1 tsp (5 mL) grated lemon zest 1/4 cup (50 mL) fresh lemon juice 3 Tbsp (45 mL) olive oil 1 Tbsp (15 mL) Dijon mustard 2 tsp (10 mL) freshly ground black pepper Tomato relish: 1 1/2 cups (375 mL) seeded and diced fresh tomatoes 1/2 cup (125 mL) chopped fresh basil 1/4 cup (50 mL) fresh (preferably) orange juice 1 Tbsp (15 mL) balsamic vinegar 1/4 tsp (1 mL) each: salt and ground black pepper Cooking Instructions: With a sharp knife, cut pork tenderloins lengthwise almost all the way through, so they open up like a book. Place pork between two sheets of plastic wrap. Using a meat mallet or other suitable tool, gently pound out meat to width of about six inches (15 cm). Combine remaining ingredients. Place pork in non-metallic container and pour marinade over. Refrigerate and let marinate for two to four hours. Pre-heat barbecue to medium-high heat. Grill tenderloins, turning once, for a total of six to seven minutes, or until a slight hint of pink remains in thickest part of meat. Use a meat thermometer to check for doneness without overcooking: internal temperature should be 155°F (68°C). Let cooked pork rest under tented foil while preparing relish (internal temperature will rise to 160°F (71°F). Tomato Relish: Combine all ingredients. Check seasoning and adjust if necessary. To serve: slice tenderloins across into wide strips and top with tomato relish. Nutritional Information Grilled Pork Tenderloins with Tomato Relish 1/6 of recipe Calories 218 Fat 9.2g Sugar Saturated 1.7g Monounsaturated 5.9g Polyunsaturated 1.2g Cholesterol 70mg Sodium 192mg Potassium Calcium Carbohydrate 4.7g Fibre 0.7g Protein 28.5g Grilled pork charcuterie board... perfect for patio entertaining Ground Pork Kebabs in a Pita Print Rate this article: No rating 970 Please login or register to post comments.