Grilled Ancho-Rubbed Pork With Tomato Salsa

ancho-rubbed-pork
Photo by Con Poulos
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 503 calories
    • Fat 18 g
    • Sat Fat 4 g
    • Cholesterol 99 mg
    • Sodium 799 mg
    • Protein 42 g
    • Carbohydrate 41 g
    • Sugar 7 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 116 mg

Ingredients

  1. Check 2tablespoons brown sugar
  2. Check 1 1/2tablespoons ground ancho chili pepper or regular chili powder
  3. Check 1tablespoon ground cumin
  4. Check 4tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 3 pork tenderloins (about 3 1⁄2 pounds total)
  7. Check 2pints grape tomatoes
  8. Check 6 cloves garlic, sliced
  9. Check 2 to 4 jalapeño peppers, seeded and sliced
  10. Check 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.