Grilled Ancho-Rubbed Pork With Tomato Salsa

Grilled Ancho-Rubbed Pork With Smoky Tomato Salsa
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By June, 2010

Nutritional Information

  • Per Serving
  • Calories 503
  • Fat 18g
  • Sat Fat 4g
  • Cholesterol 99mg
  • Sodium 799mg
  • Protein 42g
  • Carbohydrate 41g
  • Sugar 7g
  • Fiber 4g
  • Iron 5mg
  • Calcium 116mg
What does this mean? See Nutrition 101 .

Quick Tip

Tangy Red Cabbage Slaw
Make it a meal: Serve the pork with red cabbage slaw (dressed with orange and lime juice, olive oil, and a bit of brown sugar) and grilled corn on the cob with crumbled Feta and a squeeze of fresh lime juice.

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