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Delicious Ontario Pork Recipes

Grilled Pork Tenderloins with Tomato Relish

Grilled Pork Tenderloins with Tomato Relish
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Yield:
Serves 6

Prep 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:

  1. With a sharp knife, cut pork tenderloins lengthwise almost all the way through, so they open up like a book. 
  2. 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). 
  3. Combine remaining ingredients. Place pork in non-metallic container and pour marinade over. Refrigerate and let marinate for two to four hours. 
  4. 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). 
  5. Tomato Relish: Combine all ingredients. Check seasoning and adjust if necessary.
  6. 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
Protein 28.5g
Calories 218
Sugar
Fat 9.2g
  Saturated 1.7g
  Monounsaturated 5.9g
  Polyunsaturated 1.2g
Cholesterol 70mg
Sodium 192mg
Potassium
Calcium
Carbohydrate 4.7g
Fibre 0.7g

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Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.

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