Grilled Pork Tenderloins with Tomato Relish
Yield: serves 6
Cooking Time: 7 minutes
Preparation Time: 15 minutes
2 Canadian 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 T (45 mL) olive oil
1 tbsp (15 mL) Dijon mustard
2 tsp (10 mL) freshly ground black pepper
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
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 155F (68C). 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.