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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:



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.