Grilled Pork Tenderloin with Green Tomato-Pineapple Salsa

Ingredients

• 2 cloves garlic thinly sliced
• 1 lb tomatoes green cored chopped
• 1 tablespoon juice of lemon 
• 2 tablespoons olive oil 
• 1 small onion chopped
• 0.5  pineapple fresh cored cut into 1/4-inch dice ( 2 cups)
• 2  pork tenderloins whole
• 8 servings salt and pepper 

Equipment

• bowl
• knife
• grill
• kitchen thermometer
• cutting board

Directions

1. Combine tomatoes, onion, lemon juice and olive oil in a large bowl. Stir in pineapple, cover and chill until ready to serve. (Can be made up to 1 day ahead. Keep covered and refrigerated.) Makes about 4 cups.
2. Preheat a gas grill to medium-low. Make small incisions all over tenderloins with a sharp paring knife and insert slices of garlic until well studded. Season with salt and pepper. Oil grates and grill pork, turning often, until a meat thermometer inserted at thickest part of tenderloin reaches 160F and tenderloin is lightly browned on outside and shows no pink color inside, about 45 minutes.
3. Remove pork to a cutting board and let rest for 10 minutes.
4. Season green tomato-pineapple salsa with salt and pepper.
5. Serve cold with thin slices of pork.