Fresh tomato relish is the perfect complement to juicy pork tenderloin with parsley-cilantro sauce.

This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today.
Servings: Serves 4–6
  • 4 ripe beefsteak tomatoes , diced into 1/2-inch pieces
  • 1/2 red onion , very thinly sliced vertically
  • 1/4 tsp. very finely chopped fresh rosemary leaves
  • 3 Tbsp. fresh flat-leaf parsley , chopped
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. red wine vinegar
  • Salt and freshly ground pepper
  • Directions
    Combine tomato, onion, rosemary, parsley, oil, and vinegar in a large bowl. Season to taste with salt and pepper.

    Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).


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