Grilled Pork Tenderloin with Salsa Verde

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 tablespoon capers 
• 3 tablespoons chives fresh thinly sliced
• 0.3 cup flat-leaf parsley fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 1  garlic clove minced
• 1.5 cups tomatoes diced green
• 2 pound pork tenderloins trimmed cut into 3/4-inch slices
• 2 tablespoons juice of lemon fresh
• 2 tablespoons olive oil extra-virgin
• 1 teaspoon oregano fresh chopped
• 0.5 teaspoon salt 
• 1 teaspoon sugar 

Equipment

• food processor
• frying pan
• plastic wrap
• grill
• meat tenderizer

Directions

1. Prepare grill to medium-high heat.
2. Arrange pork slices in a single layer between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Lightly coat pork with cooking spray; sprinkle with salt and 1/4 teaspoon pepper.
3. Place pork on a grill rack; grill pork 2 minutes on each side or until done.
4. Combine tomato and remaining ingredients in a food processor; pulse until minced. Stir in remaining 1/4 teaspoon pepper.
5. Serve with pork.