Pork tenderloin steaks with baked tomato relish

Ingredients:

• 1 pork tenderloin weighing approximately 700 g, trimmed of fat
• 8 unpeeled garlic cloves
• 3 ripe medium tomatoes
• 1 bunch of green onions, roots trimmed
• 1/4 tbsp. + 3 tbsp. l. olive oil
• 1 tbsp balsamic vinegar
• 1/4 tsp Worcestershire sauce
• Toasted crusty bread, for serving

Preparation:

1. Position an oven rack 12-15 cm from the broiler and preheat the oven to broil. Line a baking sheet with foil. Toss the garlic, tomatoes, and green onions with 1 tablespoon of olive oil on the baking sheet, coating evenly. Season with salt and pepper. Grill until charred, turning once, 10-12 minutes. Set aside and let cool.
2. Slice the pork tenderloin diagonally into 4 long "steaks" and sprinkle the meat all over with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a large skillet, heat 2 tablespoons olive oil over medium-high heat until very hot but not smoking. Add the pork steaks to the skillet and cook, turning once, until well browned but still pink in the center, about 7 minutes per side. Reduce the heat to medium if the pan starts to overheat. Transfer the steaks to plates and let rest.
3. While the pork is resting, core the tomatoes, squeeze the garlic cloves from their skins, and chop them along with the green onions and tomatoes to create a chunky relish. Transfer the vegetables and any juices to a bowl and add the vinegar, Worcestershire sauce, and the remaining 1/4 cup olive oil. Season with salt and pepper to taste. Serve the sauce over the pork with crusty bread for dipping in the juices.