Grilled Ancho-Rubbed Pork with Smoky Tomato Salsa

Real Simple, June 2010 Hands-on Time: 15 min Total Time: 40 min

Photo by Michael C.
Adapted from realsimple.com

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

Adapted from realsimple.com

Ingredients

  • 2

    tablespoons brown sugar

  • 1 1/2

    tablespoons ground ancho chili pepper or regular chili powder

  • 1

    tablespoon ground cumin

  • 4

    tablespoons olive oil

  • kosher salt and black pepper

  • 3

    pork tenderloins (about 3 1⁄2 pounds total)

  • 2

    pints grape tomatoes

  • 6

    cloves garlic, sliced

  • 2 to 4

    jalapeño peppers, seeded and sliced

  • 16

    8-inch flour tortillas

Directions

1. Heat grill to medium-high. In a bowl, combine the brown sugar, chili pepper, cumin, 2 tablespoons of the oil, and 1 ½ teaspoons salt. Rub the mixture over the pork. 2. Divide the tomatoes, garlic, and jalapeños between 2 large pieces of heavy-duty foil. Drizzle with the remaining oil and season with 1 teaspoon salt and ½ teaspoon pepper. Fold and seal to form 2 pouches. Set aside. 3. Divide the tortillas between 2 pieces of heavy-duty foil and wrap. Set aside. 4. Grill the pork, turning occasionally, until an instant-read thermometer registers 145º F, 18 to 22 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing. 5. Meanwhile, grill the tomato pouches, shaking occasionally, for 10 minutes. Transfer the contents to a bowl. 6. Grill the foil-wrapped tortillas until heated through, turning once, 3 to 5 minutes. Serve with the pork and tomato salsa.

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