Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce
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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|Serving Size: 1 Serving (381g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 76 (24%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 147.4mg||45 %|
|Sodium 469.9mg||16 %|
|Potassium 1257.6mg||33 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 6.5g|
|Protein 48.5g||69 %|
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Calories per serving: 312
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