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Grilled Pork with Green Tomato Salsa

Marcus Nilsson enlarge

By: Barbara Kafka


Get familiar with fresh tomatoes, and give them some play as a sauce for grilled pork.

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PAIR WITH:

Campo Viejo Crianza 2004 (Spain)


  • 4 Servings
  • Prep 25 min (plus standing)
  • Cook 10 min

Ingredients:

  • 3 cloves garlic, smashed and peeled
  • 1 large jalapeño chile—stemmed, halved and seeded
  • 1/4 cup fresh cilantro leaves
  • 1-1/4 pounds green tomatoes, cored and quartered
  • 4 scallions, cut into 2-inch pieces (about 1-1/2 cups)
  • Juice of 1 lime
  • 8 thin pork cutlets (about 1-1/2 pounds total)
  • Vegetable oil
  • Salt and pepper

Waste not
Spread leftover salsa on toasted baguette slices.

Directions:

  1. Using a food processor, finely chop the garlic, jalapeño and cilantro. Add the tomatoes and scallions and process until chopped. Transfer the salsa to a serving bowl. Stir in the lime juice and let stand for 30 minutes.

  2. Meanwhile, preheat a grill or grill pan to medium-high. Brush the pork lightly with oil and season with salt and pepper. Cook, in batches if necessary, until grill marks appear, 2 to 3 minutes. Flip and cook for 2 to 3 minutes more. Season the salsa with salt and pepper and serve over the pork.

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