METHOD:
Split tomatoes in half. Remove seeds and cut into medium dice. Place diced tomatoes into a large bowl and add diced sundried tomatoes. Measure out capers and rinse in warm water for 1 minute to remove brine. Add to bowl along with garlic, shallots and pepperoncini. Wash and chop Italian parsley and add to bowl. Add vinegars and olive oil. Season to taste with salt and pepper and reserve

INGREDIENTS:
PORK:
1-3 lb. package pork tenderloin
1/2 oz. fresh chopped rosemary
1/2 oz. fresh chopped sage
1 oz. fresh chopped basil
1 oz. extra virgin olive oil
Salt and pepper to taste 

METHOD:
Clean pork of any fat and marinate with herbs and olive oil for 2 hours. Season with salt and pepper to taste just before placing on grill.

Cook pork on grill until it reaches internal temperature of 135°. Take from grill and allow to rest for 5-8 minutes. Slice and serve on top of linguine tossed in tomato caper relish.

Serve with 2 bunches of asparagus that have been seasoned with salt and pepper and 1 oz. olive oil and grilled.

 PASTA:
1 lb. linguine pasta
1 oz. olive oil
1 TBSP kosher salt

Bring 3 quarts of water to a boil. Add salt and olive oil. Cook pasta 8 minutes stirring often. Drain and toss with relish.