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.
Ingredients
Instructions
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
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.