Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce

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Name: Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce
Prep time: 20 min
Cook time: 5 h 40 min
Total time: 6 h
Yield: 4
Cuisine: American
Ingredients: 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; 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

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INGREDIENTS

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

INSTRUCTIONS

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.

NOTES

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Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce

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

2. In a small bowl mix the rub ingredients with your fingertips.

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Nutrition

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Serving Size: 1 Serving (381g)
Recipe Makes: 4 Servings

Calories: 312
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 312

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