Pork Tenderloins With Grilled Eclipses™ Tomatoes and Chimichurri

Pork Tenderloins With Grilled Eclipses™ Tomatoes and Chimichurri

Course Type: Healthy Options, Main Course

Preparation Time: 60 minutes

Grilled pork tenderloin + Eclipses™ tomatoes = perfection


  • 1 container NatureSweet® Eclipses™ tomatoes, sliced
  • 1 cup parsley, chopped
  • 1/2 cup cilantro, chopped
  • 3 cloves garlic, minced
  • 2 tsp. dried oregano
  • 2 tbsp. red wine vinegar
  • 1/2 cup olive oil
  • 1/4 cup hot water
  • 2 whole pork tenderloins, about 1 pound to 1-1/2 pounds each
  • 1 tsp. cumin
  • 1 tsp. paprika
  • Salt and pepper to taste


  1. Preheat grill. Place the sliced Eclipses™ tomatoes on the hot grill for about 3 minutes until they soften. Remove from the grill, place in a small bowl and set aside.
  2. Combine the chopped parsley, cilantro, dried oregano, garlic and red wine vinegar in a bowl, and stir to combine. Add the olive oil and water. Stir well to combine. Set aside while you grill the pork.
  3. Rinse and pat dry the pork tenderloins. Sprinkle each with half of the cumin, paprika, salt and pepper.
  4. Grill on high for about 5-7 minutes on one side, and then flip for another 7 minutes, until the internal temperature is 145° F.
  5. Remove from the grill, squeeze some fresh lime juice over the meat, and wrap with aluminum foil.
  6. Allow to rest for 10 minutes before serving.
  7. Cut the meat on the bias, and place on a large serving platter. Drizzle the chimichurri sauce over and around the meat, and then top with the grilled tomatoes. You may serve hot or at room temperature.

    Serves 8