Grilled Pork with Tomato-cucumber Salsa
- For the tomato and cucumber salsa
- 1 Organic cucumber
- 250 grams small Cherry tomatoes
- 1 red chile pepper
- 3 tablespoons white balsamic vinegar
- freshly ground pepper
- 1 pinch sugar
- 1 tablespoon Lime juice
- 4 tablespoons grapeseed oil
- 1 bunch Basil
For the tomato and cucumber salsa: Rinse the cucumber, pat dry, halve lengthwise, scrape out seeds with a spoon and cut the flesh into 1 cm (approximately 1/2-inch) cubes. Rinse the tomatoes, remove the stems and halve or quarter depending on size. Rinse the chile, slit lengthwise, remove the seeds and white ribs and chop very finely.
In a bowl, whisk together the vinegar, chile, sugar, lime juice, and grape seed, season with salt and pepper. Add the cucumber and tomato tossing to coat, cover and let stand.
For the grilled pork: Rinse the meat and pat dry. Rub with the garlic, salt and plenty of pepper. Heat the oil in a grill pan and cook the pork until golden brown on both sides, about 3 minutes. Serve the pork on warmed plates with the salsa on the side.