If you’re firing up the grill this weekend, this simple but colorful dish makes an impressive centerpiece. For a crowd, simply double or triple the recipe. In addition to the tomato and onion salad, make a tasty side dish by first grilling up seasonal vegetables—brush them with olive oil and cook for two minutes per side or until tender. Note: You can enjoy this pork dish any time of year by cooking it in a large cast-iron skillet on your stovetop.
- 2 cups red and yellow cherry tomatoes, halved
- 1 small red onion, peeled and thinly slivered lengthwise
- 1 to 2 cloves garlic, finely minced
- 1 to 2 tablespoons red wine vinegar or sherry vinegar, or to taste
- 1 tablespoon chopped fresh parsley or cilantro
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon hot red pepper flakes
- Coarse salt
- Freshly ground black pepper
- 1/3 cup extra virgin olive oil, plus more for coating the pork
- 2 pork tenderloins, about 1 pound each
Place the tomatoes and onions in a medium-sized bowl. In a jar with a tight-fitting lid, combine the garlic, vinegar, parsley, cumin, oregano, thyme, red pepper flakes, and salt and pepper to taste. Add the olive oil and shake vigorously until emulsified. Pour over the tomato-onion mixture and toss to combine. Set aside to marinate while grilling the pork.
Preheat an outdoor grill to medium-high heat. Lightly coat the pork with olive oil and season it generously with salt and pepper. Grill the pork until nicely browned on the outside, turning as needed, and cooked to an internal temperature of 145°F—it will be slightly pink in the center. Let rest for three minutes, then slice crosswise on a diagonal into 1/2-inch-thick pieces. Shingle on a platter.
Stir the tomato-onion salad once more, taste for seasoning, and then spoon it around the pork.
Yields 4 servings