Grilled Pork Tenderloin with Tomato Salad and Fresh Mint

By March 27, 2018 June 28th, 2018 Pork, Pork Entrees, Recipes
Grilled Pork Tenderloin with Tomato Salad and Fresh Mint

Makes: 8 servings
Prep Time: 2 hours
Cook Time: 30 minutes


2 pork tenderloins, about 1 pound each
3 T curry powder
1 T ground cumin
Juice of 1/2 lime
1/4 c extra-virgin olive oil
1/4 t sea salt
1/4 t freshly ground pepper

Tomato Salad

Juice of 1 lime
1/4 c extra-virgin olive oil
1/2 t sea salt
1/2 t freshly ground pepper
1 fresh jalapeno chile, including seeds, cut into paper-thin rounds
2 1/2 lb firm but ripe heirloom tomatoes, quartered
1/2 small red onion, cut into paper-thin wedges
1/3 c loosely packed fresh mint leaves


  1. In a small bowl, stir together curry powder, cumin, lime juice, olive oil, salt and pepper to make a paste.
  2. Place pork in a small glass baking dish and spread paste over tenderloins to cover completely.
  3. Cover and refrigerate for 2 hours.
  4. Meanwhile, make the tomato salad. In a small bowl, combine lime juice, olive oil, salt, pepper and jalapeno. In a large bowl, combine tomatoes, red onion and mint.
  5. Stir dressing and pour it over the tomato mixture. Mix gently to combine. Cover and set aside at room temperature until ready to serve.
  6. When you’re ready to cook, remove pork from the refrigerator
  7. Preheat grill to medium-high heat.
  8. With care, lightly oil the cooking grids.
  9. Put the pork on the grill and cook, turning to brown all sides, for 15 to 20 minutes until the center is rosy and the internal temperature reads 160ºF, when tested with an instant-read thermometer.
  10. Transfer to carving board and allow to rest for 5 minutes.
  11. To serve, slice pork tenderloin on a slight bias into 1-inch thick pieces and arrange on warmed dinner plates. Toss salad and pile tomato salad on the side.

Recipe courtesy of National Pork Board.

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