Take advantage of fresh summer tomatoes and serve them over barbecued pork.
2 Canadian pork tenderloins, about 1-1/2 lb.
1 tsp grated lemon zest
1/4 cup fresh lemon juice
3 tbsp olive oil
1 tbsp Dijon mustard
2 tsp freshly ground black pepper
1-1/2 cups seeded and diced fresh tomatoes
1/2 cup chopped fresh basil
1/4 cup fresh (preferably) orange juice
1 tbsp balsamic vinegar
1/4 tsp each salt and ground black pepper
Step 1: With a sharp knife, cut pork tenderloins lengthwise almost all the way through, so they open up like a book. Place pork between 2 sheets of plastic wrap. Using a meat mallet or other suitable tool, gently pound out meat to width of about 6". Combine remaining ingredients.
Step 2: Place pork in non-metallic container and pour marinade over. Refrigerate and let marinate for 2-4 hours.
Step 3: Preheat barbecue to medium-high heat. Grill tenderloins, turning once, for a total of 6-7 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. Let cooked pork rest under tented foil while preparing relish (internal temperature will rise to 160°F.)
Step 1: Combine all ingredients. Check seasoning and adjust if necessary. To serve, slice tenderloins across into wide strips and top with tomato relish.
Reprinted with permission from Pork Marketing Canada.