Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce
|8 plum tomatoes; stems removed|
|1 jalapeno; stemmed and seeded|
|1/2 cupfresh basil|
|1/3 cupred onion; chopped|
|1/4 cupfresh cilantro|
|1 tablespoonlime juice|
|2 teaspoonsgarlic; minced|
|black pepper; Fresh ground|
|1 teaspoondark brown sugar|
|1 teaspoonkosher salt|
|1/2 teaspoonchile powder|
|1/2 teaspoonblack pepper|
|2 lbspork tenderloin|
|Extra virgin olive oil|
Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce Preparation
1. Grill the tomatoes and jalapeño over direct high heat (450°F to 550°F), with the lid closed as much as possible, until blackened and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeño will take 2 to 3 minutes. Put the tomatoes and jalapeño in a food processor along with the remaining sauce ingredients, including salt and pepper to taste, and process until smooth. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.
2. In a small bowl mix the rub ingredients with your fingertips.
3. Trim any excess fat and silver skin from the tenderloins. Allow to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray with oil and spread the rub all over, pressing the spices into the meat.
4. Grill over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the pork is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the sauce.
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