Recipes Grilled Pork Tenderloin with Salsa (Entree)

Serving Size
4 oz
Number of Servings
    • 2  (1-pound) pork tenderloins, trimmed and cut into 3/4-inch slices
    • Cooking spray
    • 1/2  teaspoon  salt
    • 1/2  teaspoon  freshly ground black pepper, divided
    • 1 1/2  cups  diced green tomato
    • 1/4  cup  chopped fresh flat-leaf parsley
    • 3  tablespoons  thinly sliced fresh chives
    • 2  tablespoons  fresh lemon juice
    • 2  tablespoons  extra-virgin olive oil
    • 1  tablespoon  capers
    • 1  teaspoon  chopped fresh oregano
    • 1  teaspoon  chopped fresh thyme
    • 1  teaspoon  sugar
    • 1  garlic clove, minced



Prepare grill to medium-high heat.  Arrange pork slices in a single layer between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Lightly coat pork with cooking spray; sprinkle with salt and 1/4 teaspoon pepper. Place pork on a grill rack; grill pork 2 minutes on each side or until done.  Combine tomato and remaining ingredients in a food processor; pulse until minced. Stir in remaining 1/4 teaspoon pepper. Serve with pork.

Nutrition Information

Calories: 235;  Fat: 9.9g; Protein: 32.3g Carbohydrate: 3.2g Fiber: 0.5g Cholesterol: 98mg Iron: 2.2mg; Sodium: 320mg