Pork tenderloin steaks with baked tomato relish

Votes: 2

How to Cook - Pork Tenderloin Steaks with Roasted Tomato Relish

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 484, total fat 30 G., saturated fats 5 G., proteins 37 G., carbohydrates 16 G., fiber 3 G., cholesterol 105 mg, sodium 792 mg, sugar 5 G.

Combine roasted tomatoes, garlic, and green onions with a quick vinaigrette for a delicious homemade relish to pair with meat. Don't worry if the vegetables are roasted until they're blackened; this will intensify their flavor with a subtle smoky note. Serve the relish over grilled pork tenderloin steaks.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pork tenderloin weighing approximately 700 g, trimmed of fat
8 unpeeled garlic cloves
3 ripe medium tomatoes
1 bunch of green onions, roots trimmed
1/4 tbsp. + 3 tbsp. l. olive oil
1 tbsp balsamic vinegar
1/4 tsp Worcestershire sauce
Toasted crusty bread, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork tenderloin, green onions, garlic, tomatoes, vegetable relish, balsamic vinegar, Worcestershire sauce

Cooking the dish according to the recipe:

Position an oven rack 12-15 cm from the broiler and preheat the oven to broil. Line a baking sheet with foil. Toss the garlic, tomatoes, and green onions with 1 tablespoon of olive oil on the baking sheet, coating evenly. Season with salt and pepper. Grill until charred, turning once, 10-12 minutes. Set aside and let cool.
Slice the pork tenderloin diagonally into 4 long "steaks" and sprinkle the meat all over with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a large skillet, heat 2 tablespoons olive oil over medium-high heat until very hot but not smoking. Add the pork steaks to the skillet and cook, turning once, until well browned but still pink in the center, about 7 minutes per side. Reduce the heat to medium if the pan starts to overheat. Transfer the steaks to plates and let rest.

While the pork is resting, core the tomatoes, squeeze the garlic cloves from their skins, and chop them along with the green onions and tomatoes to create a chunky relish. Transfer the vegetables and any juices to a bowl and add the vinegar, Worcestershire sauce, and the remaining 1/4 cup olive oil. Season with salt and pepper to taste. Serve the sauce over the pork with crusty bread for dipping in the juices.

Categories:

recipe / Calorie content of prepared meals / Pan / Summer dishes / Main courses / Meat / Vegetables and mushrooms / / Food Network - recipes