Basically, this recipe from Steamy Kitchen.
Differences, based on what I had handy:
2 butterflied boneless pork pieces (loin? chop? I forget) and spicy brown mustard instead of Dijon. One Roma and 3 Campari tomatoes (which are smaller than Romas). Added 1/2 cup of corn to the salsa.
Differences, because I was too lazy to go look at the recipe*:
My salsa was tomatoes, corn, 2 green onions (white parts and small bit of green) basil, salt, pepper, cumin and cayenne. I cooked the tomatoes in a saute pan with a bit of olive oil and garlic then took the tomatoes out and added the corn (which was cooked on the cob then cut off earlier in the week) to get a little garlic infusion.
We ate this with whole wheat rolls and some fingerling potatoes (not pictured/ leftovers). It was quite tasty, even if I missed half the ingredients in the salsa.
*This, if anything, would justify having an iPad. Why? Because my laptop is a 17 inch wide-screen monster. With an iPad, I could just slip it behind a plastic cookbook cover (for protection) and conserve counter space but actually follow the recipe.