Grilled Ancho-Rubbed Pork With Tomato Salsa

Grilled Ancho-Rubbed Pork With Smoky Tomato Salsa

Con Poulos

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Serves 8| Hands-On Time: 15m | Total Time: 40m

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

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.
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.
Divide the tortillas between 2 pieces of heavy-duty foil and wrap. Set aside.
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.
Meanwhile, grill the tomato pouches, shaking occasionally, for 10 minutes. Transfer the contents to a bowl.
Grill the foil-wrapped tortillas until heated through, turning once, 3 to 5 minutes. Serve with the pork and tomato salsa.

By Kate Merker, June 2010

See Nutritional Information for this recipe »

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.

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Quick Tip

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.