4 medium green tomatoes (about 1 lb.), cored and chopped
1 small onion, chopped
1 tablespoon lemon juice
2 tablespoons olive oil
1/2 fresh pineapple, cored, cut into 1/4-inch dice (about 2 cups)
2 whole pork tenderloins (about 1 1/2 lb. each)
2 cloves garlic, thinly sliced
Salt and pepper
- Combine tomatoes, onion, lemon juice and olive oil in a large bowl. Stir in pineapple, cover and chill until ready to serve. (Can be made up to 1 day ahead. Keep covered and refrigerated.) Makes about 4 cups.
- Preheat a gas grill to medium-low. Make small incisions all over tenderloins with a sharp paring knife and insert slices of garlic until well studded. Season with salt and pepper. Oil grates and grill pork, turning often, until a meat thermometer inserted at thickest part of tenderloin reaches 160°F and tenderloin is lightly browned on outside and shows no pink color inside, about 45 minutes. Remove pork to a cutting board and let rest for 10 minutes.
- Season green tomato-pineapple salsa with salt and pepper. Serve cold with thin slices of pork.