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Jun 20, 2013

Tex-Mex Rubbed Pork Tenderloins with Corn and Tomato SalsaRecipe by Jamie Purviance

Rating: 5 stars

7 Reviews

Serves: 4 to 6 // Prep time: 20 minutes | Grilling time: 25 to 35 minutes | Special equipment: instant-read thermometer

Grocery List

Fresh Produce

  • .25 oz fresh cilantro
  • 2 ears fresh corn, husked
  • 12 oz grape tomatoes
  • 1 Hass avocados
  • 1 jalapeño chile peppers
  • 2 scallions

Meat / Poultry / Seafood

  • 2 pork tenderloins, each about 1 lb

Oil and Spices

  • 1 tsp ancho chile powder
  • 2 tbsp extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • 1 tsp granulated garlic
  • 2 tsp ground cumin
  • 2 tsp kosher salt
  • 1 tsp onion powder
  • 1.5 tsp paprika

Other

  • 2 tsp dark brown sugar

Special Equipment

  • instant-read thermometer

Ingredients

Salsa

  • 2 ears fresh corn, husked
  • Extra-virgin olive oil
  • 1 cup red grape tomatoes, each cut lengthwise in half
  • 1 cup yellow grape tomatoes, each cut lengthwise in half
  • ½ Hass avocado, cut into ¼-inch dice
  • 2 scallions (white and light green parts only), finely chopped
  • 2 tablespoons finely chopped fresh cilantro leaves
  • ½–1 jalapeño chile pepper, finely chopped
  • ½ teaspoon kosher salt

Rub

  • 2 teaspoons ground cumin
  • 2 teaspoons packed dark brown sugar
  • 1½ teaspoons paprika
  • 1½ teaspoons kosher salt
  • 1 teaspoon ancho chile powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • ½ teaspoon freshly ground black pepper

  • 2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin

Instructions

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  2. Brush the cooking grates clean. Lightly brush the ears of corn with oil. Grill the corn over direct medium heat, with the lid closed, until they are browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the grill and, when cool enough to handle, cut the corn kernels from the cobs. In a medium bowl combine the salsa ingredients and set aside until ready to use.

  3. In a small bowl combine the rub ingredients.

  4. Lightly brush the pork tenderloins all over with oil and season evenly with the rub. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.

  5. Brush the cooking grates clean. Grill the tenderloins over direct medium heat, with the lid closed, until the outsides are evenly seared and the internal temperature registers 145°F, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for about 5 minutes. Cut the tenderloins crosswise into ½-inch slices. Serve warm with the salsa.

7 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jun 22, 2013

Nancy M

Seriously good!

My 21 year-old son and his friends arrived unexpectedly, just as the Tex-Mex rubbed Pork Tenderloins were sliced and ready to eat. 3.5 lbs. of pork disappeared, with rave reviews. The corn and tomato salsa was the perfect accompaniment. Definitely a keeper! Thank you!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jun 30, 2013

Chris B

Excellent pork loin

The best pork loin I have ever tasted. Spend a few extra bucks to get a quality piece of meat. You won't be sorry.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Sep 3, 2013

Jordan L

Extremely Happy

This is an easy dish to make, and tastes amazing. Made it for the family and they all thought it was fantastic. Adding it to my favourites!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Mar 1, 2014

John C

Delicious

Pork tenderloin is always a challenge regardless of how it is cooked. This recipe was not only tasty but the pork was done to perfection with these directions.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jul 1, 2014

John C

Good Stuff!!

This is an easy recipe. You can make the salsa in advance and refridgerate and the tenderloin is quick and easy. Delicious!!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Aug 5, 2014

SUSAN T

Great Recipe

The pork and the salsa were both very good. I brined the pork tenderloin in 1 quart water, 1/4 cup sugar and 1/4 cup kosher salt (Thank you Fine Cooking magazine) for 1.5 hours and dried it well before applying the spice rub (omitting the salt). I had no jalapeno pepper, so I roasted some shishito peppers along with the corn and added a couple of those to the salsa. The only problem I had is that my 6-burner propane grill, a Summit, which I bought very recently, gets way hotter on medium than the 350 to 450 degrees specified elsewhere on this site as the medium range. I ended up with the burners on the lowest possible setting after having to raise the lid several times to reduce the temp. My adult daughter, who has magically impeccable timimg, dropped by just in time to enjoy our meal with us. And we definitely enjoyed it!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Sep 15, 2014

Greg G

The rub and tenderloin were good; the salsa was only so-so

We liked the rub but for some reason the salsa was bland (the roasted corn was kind of blah with the other items in the mix). Too much effort for only a fair result.

Type of Griller

Intermediate

Would you recommend this recipe? NO

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Tex-Mex Rubbed Pork Tenderloins with Corn and Tomato Salsa

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