2 med green tomatoes-cored/chopped
1/2 small onion, chopped
1 tea. lemon juice
1 Tbsp. Olive Oil
1/4 fresh pineapple/about a cup(ok to sub canned-but try to get fresh)
1/4 cup cilantro/fine chopped (optional)
whole pork tenderloin(about 1-1 1/2 lb)
clove of garlic-thinly sliced
Combine 1st 6 ingredients and chill till ready-can be made a day ahead covered and refrigerated.
Make small slits in tenderloin-insert garlic slices until well studded.Season w/ salt and pepper.Grill until reaches 160degrees F-lightly browned and no pink inside-about 40 minutes.Let pork rest 10-15 minutes.
Season salsa w/ a little salt and pepper-top w/ cilantro if desired.
Slice tenderloin thin and serve with cold salsa.