Take the stems off of the tomatoes, wash them, and grill the whole tomatoes in a deep frying pan over low heat with the lid on.
Turn the tomatoes over occasionally, so that one side does not burn. When they are cooked through, remove from the frying pan.
Slice the pork tenderloin against the grain, into 2 cm thick pieces, and season with salt.
Drizzle on 2 tablespoons of olive oil in the frying pan from Step 2, and cook each side of the pork tenderloins until golden brown. Sprinkle coarsely ground black pepper to finish.
Transfer the tomatoes from Step 2 and pork tenderloins from Step 4 to a serving plate, and drizzle on the remaining 2 tablespoons of olive oil. Break up the tomatoes over the pork tenderloins as you eat it.
Story Behind this Recipe
I love grilled tomatoes, that I eat them almost every single day. I served them with sautéed pork seasoned with only salt and pepper, and it was super delicious.