Wente Vineyards' Broiled Pork Tenderloin with Sun-dried Tomato and Basil Salsa

2 (1-pound) pork tenderloins, trimmed
2 teaspoons kosher salt
1¼ teaspoons vegetable oil
½ teaspoon pepper
¼ teaspoon baking soda
1 (13 by 9-inch) disposable aluminum roasting pan

SUN-DRIED TOMATO AND BASIL SALSA 
Makes about 1 cup 
We like the sweet flavor and pliable texture of oil-cured sundried tomatoes!
¼ cup oil-packed sun-dried tomatoes, rinsed and chopped fine 
¼ cup chopped fresh basil 
¼ cup chopped fresh parsley 
¼ cup extra-virgin olive oil 
2 tablespoons balsamic vinegar 
1 small shallot, minced

1. Adjust oven rack 4 to 5 inches from broiler element and heat oven to 325° F. Fold thin tip of each tenderloin under about 2 inches to create uniformly shaped roast. Tie tenderloins crosswise with kitchen twine at 2 inch intervals, making sure folded tip is secured underneath. Trim excess twine close to meat to prevent it from scorching under broiler.

2. Mix salt, oil, and pepper in small bowl until salt is evenly coated with oil. Add baking soda and stir until well combined. Rub mixture evenly over pork. Place tenderloins in disposable pan, evenly spaced between sides of pan and each other.

3. Turn oven to broil. Immediately place meat in oven and broil tenderloins for 5 minutes. Flip tenderloins and continue to broil until golden brown and meat registers 125 to 130° F, 8 to 14 minutes. Remove disposable pan from oven, tent loosely with aluminum foil, and let rest for 10 minutes. Remove twine, slice tenderloins ½ inch thick, and serve.

SUN-DRIED TOMATO AND BASIL SALSA
Combine all ingredients in bowl and season with salt and pepper to taste.

We prefer natural pork, but if you use enhanced pork (injected with a salt solution), reduce the salt in step 2 to 1½ teaspoons. A 3-inch-deep aluminum roasting pan is essential. Do not attempt this recipe with a drawer broiler. If you like, serve the pork with our Sun-Dried Tomato and Basil Salsa (see recipe at left).