Grilled Tenderloin with a Smoky Tomato Relish

Those of you who know me know that I’m not a big meat eater. But pork has been a big part of my childhood. I clearly remember my Mom making pork chops in the oven topped with mushroom gravy. It's a comfort food that I've never made for myself up until now.

For this recipe, I wanted to create a simple recipe that doesn’t require multiple steps and lots of time. Just a few quality ingredients like local tomatoes, basil, quality balsamic vinegar and of course a tender tenderloin of pork. I hope you try it and enjoy it as much as I do. This relish would taste good on grilled chicken as well.



Grilled Pork Tenderloin with a Smoky Tomato Relish (serves 4)

Ingredients
4 pork tenderloins
1 tablespoon thyme, minced
2 tablespoons olive oil
Salt and pepper

Relish
1 container of cherry tomatoes
1/2 red onion, thinly sliced
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1/2 Serrano pepper, minced
1/8 teaspoon pureed chipotle peppers in adobe sauce (add to taste)
3 basil leaves, chopped

Directions
For Sauce: Wash cherry tomatoes. Leave half of the tomatoes whole and cut the remaining tomatoes into halves. In a small baking dish, toss together tomatoes, sliced red onion, balsamic vinegar, olive oil, peppers, basil, salt and pepper. Roast in the oven under the boiler for about 20 minutes. Watch carefully and stir often so as not to burn.

For Pork: Meanwhile, combine olive oil and thyme in a small bowl. Season the prime pork tenderloins with salt and pepper and brush the oil olive mixture over both sides. Over a medium high heat, grill pork until golden brown, about 4 to 6 minutes per side. Transfer pork to a plate and let it rest for 10 minutes. Serve tenderloins with a generous drizzling of relish and enjoy.