Ingredients

Charred Tomato Salsa 8 small, firm, ripe tomatoes (each about 2 inches/5 cm) 1 poblano, hot banana or jalapeo pepper, halved lengthwise 1 tbsp (15 mL) olive oil 1 cup (250 mL) diced seeded cucumber 1 tbsp (15 mL) freshly squeezed lime juice tsp (2 mL) salt, or to taste 2 pork tenderloins, each about 12 oz (375 g) 2 tbsp (25 mL) freshly squeezed lime juice 1 tbsp (15 mL) olive oil Salt and freshly ground black pepper 1 small avocado 1 tbsp (15 mL) chopped fresh coriander

Description

Charring Tomatoes Over High Heat Adds A Smokiness That Accents Their Sweet And Tangy Flavours And Softens Them Just Enough To Release The Juices. Choose Firmer, Meatier Tomatoes That Will Hold Their Texture When Grilled. Look For The Pink-yellow Tigerella

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