Grilled Ancho-Rubbed Pork with Smoky Tomato Salsa
By á-8497
Real Simple, June 2010
Hands-on Time: 15 min
Total Time: 40 min
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
Details
Servings 8
Preparation time 15mins
Cooking time 40mins
Adapted from realsimple.com
Preparation
Step 1
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.
You'll also love
- Cranberry Nut Salad**** 0/5 (0 Votes)
- Roasted Red Peppers Stuffed w/... 0/5 (0 Votes)
- Veal Pot Roast Recipe 3.6/5 (5 Votes)
- Apple Glazed Pork Roast 0/5 (0 Votes)
- Skillet Baked Eggs with Spinach,... 0/5 (0 Votes)
- Artichoke, Asparagus, Spinach,... 0/5 (0 Votes)
- Clams in tomato and saffron sauce 0/5 (0 Votes)
Review this recipe