Ingredients

2 Canadian Pork tenderloins, about 1-1/2 lb (750 g)
1 t (5 mL) grated lemon zest
1/4 c (50 mL) fresh lemon juice
3 T (45 mL) olive oil
1 T (15 mL) Dijon mustard
2 t (10 mL) freshly ground black pepper

Tomato Relish
1 1/2 c (375 mL) seeded and diced fresh tomatoes
1/2 c (125 mL) chopped fresh basil
1/4 c (50 mL) fresh (preferably) orange juice
1 T (15 mL) balsamic vinegar
1/4 t (1 mL) each: salt and ground black pepper

 

 

Directions

1. With a sharp knife, cut Pork tenderloins lengthwise almost all the way through, so they open up like a book.
2. Place Pork between two sheets of plastic wrap. Using a meat mallet or other suitable tool, gently pound out meat to width of about six inches (15 cm).
3. Combine remaining ingredients.
4. Place Pork in non-metallic container and pour marinade over. Refrigerate and let marinate for two to four hours.
5. Pre-heat barbecue to medium-high heat. Grill tenderloins, turning once, for a total of six to seven minutes, or until a slight hint of pink remains in thickest part of meat. Use a meat thermometer to check for doneness without overcooking: internal temperature should be 155º F (68º C).
6. Let cooked pork rest under tented foil while preparing relish (internal temperature will rise to 160º F (71º F).

Tomato Relish
1. Combine all ingredients. Check seasoning and adjust if necessary.

To serve: slice tenderloins across into wide strips and top with tomato relish.