Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce - BigOven 169241

Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce

Ready in 6 hours
100% would make again

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Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce


Ingredients

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Sauce:
8 plum tomatoes; stems removed
1 jalapeno; stemmed and seeded
1/2 cup fresh basil
1/3 cup red onion; chopped
1/4 cup fresh cilantro
1 tablespoon lime juice
2 teaspoons garlic; minced
Kosher Salt
black pepper; Fresh ground
Rub:
1 teaspoon paprika
1 teaspoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon chile powder
1/2 teaspoon black pepper
1/4 teaspoon allspice
2 lbs pork tenderloin

Original recipe makes 4 Servings

Servings  

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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Calories Per Serving: 312 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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