Directions

1. To prepare pork, in a small bowl, stir together curry powder, cumin, 1/2 of a lime juiced, 1/4 cup olive oil, 1/4 tsp salt and 1/4 tsp pepper to make a paste. Place pork in a small glass baking dish and spread paste over tenderloins to cover completely. Cover and refrigerate for 2 hours.
2. Meanwhile, make the tomato salad. In a small bowl, combine juice from 1 full lime, 1/4 cup olive oil, 1/2 tsp salt, 1/2 tsp pepper and jalapeno to make the dressing. In a large bowl, combine tomatoes, red onion and mint. Stir dressing and pour it over the tomato mixture. Mix gently to combine. Cover and set aside at room temperature until ready to serve.
3. When you’re ready to cook, remove pork from the refrigerator. Place a large grill pan on two burners over medium-high heat or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill to make a non-stick surface.