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Pork Tenderloin with Warm Grilled Tomato Salsa

One more note about the pork tenderloin. Take a look at the package before salting. Some tenderloin is packaged in a brine solution, which contains salt already. If it does, you can just go easy on seasoning. If you're running out of time and can't wait the 20 minutes for roasting, go ahead and slice the pork tenderloin into 3/4" pieces and pan-fry until blush-pink in the middle.
Prep Time 15 mins
Cook Time 20 mins
Servings 4


  • 1 lb pork tenderlion
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon honey


  • 3 3 plum tomatoes, cut in half lengthwise
  • 1/2 jalapeno pepper, seeded and ribs removed (if desired)
  • 1 tablespoon olive oil
  • Juice of half a lemon
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon mint, chopped
  • 1 tablespoon basil, chopped
  • 1 green onion, thinly sliced


For the pork:

  • Preheat oven to 350F.
  • Mix mustard and honey together. Smear the honey mustard mix on the pork tenderlion covering all sides. Season with the salt and pepper. Line a baking sheet with parchment paper and bake for 20 minutes or until the center reaches about 150F. Let rest for 10 minutes before slicing. Serve with the Grilled Tomato Salsa

For the Grilled Tomato Salsa:

  • Heat a grill pan over high heat.
  • Toss the tomatoes and jalapeno pepper with 1 tablespoon of the olive oil. place on the grill and cook for 3 to 4 minutes on each side. Remove from the grill and let cool.
  • Chopped the tomatoes and pepper. Combine with the lemon juice, vinegar, cumin, salt, pepper and the remaining olive oil in a medium bowl. Fold in the basil, mint and green onions.


The recipe for the Grilled Tomato Salsa is from Marcus Samuelsson's New American Table Cookbook.
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