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Grilled Ancho-Rubbed Pork with Smoky Tomato Salsa

By

Real Simple, June 2010

Hands-on Time: 15 min
Total Time: 40 min

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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.

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