Recipe by Jamie Purviance
Tex-Mex Rubbed Pork Tenderloins with Corn and Tomato Salsa
People
Serves 4 to 6
Prep Time
20 mins
Grilling Time
25 to 35 mins
- People
- Serves 4 to 6
- Prep Time
- 20 mins
- Grilling Time
- 25 to 35 mins
the 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 ripe 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 jalapeño chile pepper, seeded and finely chopped
- ½ teaspoon kosher salt
Rub
- 2 teaspoons ground cumin
- 2 teaspoons packed dark brown sugar
- 1½ teaspoon paprika
- 1½ teaspoon kosher salt
- 1 teaspoon ancho chile powder
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon freshly ground black pepper
- 2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin
Special Equipment
- instant-read thermometer
Instructions
- 01 Prepare the grill for direct cooking over medium heat (350° to 450°F).
- 02 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 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 corn with the remaining salsa ingredients and set aside until ready to use.
- 03 In a small bowl combine the rub ingredients.
- 04 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.
- 05 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 on an instant-read thermometer, 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.
the 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 ripe 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 jalapeño chile pepper, seeded and finely chopped
- ½ teaspoon kosher salt
Rub
- 2 teaspoons ground cumin
- 2 teaspoons packed dark brown sugar
- 1½ teaspoon paprika
- 1½ teaspoon kosher salt
- 1 teaspoon ancho chile powder
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon freshly ground black pepper
- 2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin
Special Equipment
- instant-read thermometer
