How to make it

  • Preheat grill to medium.
  • Combine vinegar and sugar for the relish in a large bowl, whisking until sugar is dissolved.
  • Add tomatoes, corn, onion, and herbs to the vinegar mixture; season
  • with salt and pepper, and toss to coat. Cover and chill relish until ready to serve.
  • Combine brown sugar, salt, and cayenne; rub mixture over tenderloins. Lightly coat each with nonstick spray.
  • Grill tenderloins about 20 minutes, or until internal temperature reaches 145°, turning to brown all sides. Let rest 5 minutes before slicing. Serve with relish and potatoes, right.
  • Champagnetime notes: I had 1/2 a tenderloin, so added 3 bone-in chicken thighs to the dish and we liked the chicken with these flavors best. Also, I added 1/2 a jalapeno minced to the relish.
  • Per 6 oz. serving: 224 calories; 26% calories from fat; 7g total fat; 17g carb.; 525mg sodium; 2g fiber; 25g protein

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