Choose firmer, meatier tomatoes that will hold their texture when grilled. The salsa can be made earlier in the day, but keep it at room temperature to preserve the flavour of the tomatoes. Pair this mouth-watering appetizer, courtesy of the LCBO, with Xanadu Next Of Kin Chardonnay.
Charred Tomato Salsa
8 small, firm, ripe tomatoes
1 poblano, hot banana or jalapeño pepper, halved lengthwise
1 tbsp olive oil
1 cup diced seeded cucumber
1 tbsp freshly squeezed lime juice
1/2 tsp salt, or to taste
2 pork tenderloins, each about 12 oz.
2 tbsp freshly squeezed lime juice
1 tbsp olive oil
Salt and freshly ground black pepper
1 small avocado
1 tbsp chopped fresh coriander
Step 1: For the Charred Tomato Salsa, preheat grill to high. Cut each tomato in half crosswise. Brush tomatoes and poblano pepper with oil. Place tomatoes cut-side down on grill and cook until well browned, about 5 minutes. Turn and grill just until starting to soften, about 2 minutes. At the same time, grill pepper, turning once, until well browned on both sides, about 5 minutes. Transfer to a bowl and set aside until cool enough to handle.
Step 2: Chop the grilled pepper and tomatoes, reserving juices and discarding cores, and return to bowl. Add cucumber, lime juice and salt and toss to combine. Set aside.
Step 3: For the pork, reduce grill to medium-high. Cut each tenderloin in half lengthwise, but not all the way through, to butterfly. Cover with plastic wrap and lightly pound the thicker end to even out the thickness. Combine lime juice and oil in a shallow dish and add pork, turning to coat. Season with salt and pepper.
Step 5: Grill pork, turning once, for about 3-4 minutes per side or just until pork has a tinge of pink in the centre. Transfer to a cutting board and let rest for 5 minutes.
Step 6: To serve, dice avocado and add to salsa with coriander, tossing gently to combine. Check seasoning. Slice pork thinly on an angle and serve topped with salsa.