Peppered Pork Tenderloin With Tomato-Mint Salsa

2 pork tenderloins (about 12 ounces each)

1 tablespoon balsamic vinegar

6 tablespoons olive oil

2 teaspoons salt

3/4 teaspoon black pepper

4 large tomatoes, cored and chopped (about 3 cups)

1/2 cup chopped sweet onion (such as Vidalia)

1 large garlic clove, minced

1/2 cup chopped fresh mint

3/4 cup red wine vinegar

Place the tenderloins in a medium bowl. Add the balsamic vinegar, 1 tablespoon olive oil, 1 teaspoon salt and ¨ teaspoon pepper. Mix the vinegar, oil, salt and pepper to coat the pork well; cover and set aside.

Combine the tomatoes, onion, garlic and mint in a medium bowl. Whisk together the red wine vinegar and the remaining olive oil, salt and pepper. Pour over the tomato mixture and toss well; cover and set aside.

Place a large nonstick skillet or a grill pan coated with vegetable cooking spray over medium-high heat. When hot, add the tenderloins and cook about 3 minutes on each side.

Turn heat down to medium and cook 6-8 minutes more per side, browning each evenly.

Remove from skillet to platter and let stand for 5 minutes. Slice each tenderloin into 8 pieces and serve with about º cup of the Tomato-Mint Salsa.

Serves four to six.

Real Simple magazine, September 2004