Grilled Ancho-Rubbed Pork With Tomato Salsa

Grilled Ancho-Rubbed Pork With Smoky Tomato Salsa
Con Poulos
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preparation
15
minutes
cooking
40
minutes
Serves 8

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.
Kate Merker
June 2010

Nutritional Information

  • Per Serving
  • Calories 503
  • 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
What does this mean? See Nutrition 101.

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