Pork Tender with Greek Tomato Salsa

Pork Tender with Greek Tomato Salsa


1 pork tenderloin (about 1 pound)
2 teaspoons Dierbergs extra virgin olive oil
½ teaspoon coarse salt
Freshly ground black pepper
Greek Tomato Salsa


Trim and discard fat and silver skin from tenderloin. Brush pork with olive oil; season with salt and pepper. Place tenderloin on grid over medium-high heat; cover and grill turning occasionally until internal temperature is 145˚F., about 20 to 25 minutes. Cover and let stand 10 minutes before slicing. Serve with Greek Tomato Salsa.

Servings: 4 (2 tablespoons Greek Tomato Salsa each)
Serving Size: Per Serving

Per Serving
Calories: 164
Cholesterol: 71 mg
Fat: 7 g
Sodium: 351 mg
Carbohydrates: 2 g
Protein: 23 g
Fiber: 0 g

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