1
jalapeño chile pepper, halved lengthwise, seeds and stem removed
12 grams
tightly packed fresh basil leaves
40 grams
roughly chopped red onion
6 grams
tightly packed fresh cilantro leaves
1 tablespoon
fresh lime juice
2 teaspoons
minced garlic
kosher salt
Ground black pepper
Rub
1 teaspoon
paprika
1 teaspoon
packed dark brown sugar
1 teaspoon
kosher salt
½ teaspoon
pure chile powder
½ teaspoon
freshly ground black pepper
¼ teaspoon
ground allspice
2
pork tenderloins, each about 455 grams, trimmed of excess fat and silver skin
Extra-virgin olive oil
Instructions
Prepare the grill for direct cooking over high heat ( 230° to 290°C).
Brush the cooking grates clean. Grill the tomatoes and jalapeño (skin side down) over direct high heat, with the lid closed, until the skins are blackened and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeño will take 2 to 3 minutes. Put the tomatoes and jalapeño in a food processor along with the remaining sauce ingredients, and process until smooth. Season with salt and pepper. Transfer the sauce to a medium saucepan and bring to a boil on the stove. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.
Brush the cooking grates clean. Grill the tomatoes and jalapeño (skin side down) over high heat, with the lid closed, until the skins are blackened and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeño will take 2 to 3 minutes. Put the tomatoes and jalapeño in a food processor along with the remaining sauce ingredients, and process until smooth. Season with salt and pepper. Transfer the sauce to a medium saucepan and bring to a boil on the stove. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.
Related Grill Skills
Mincing Garlic
In a small bowl mix the rub ingredients.
Lightly brush the tenderloins on all sides with oil and season evenly with the rub, pressing the spices into the meat. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling. Reduce the temperature of the grill to medium heat (180° to 230°C).
Lightly brush the tenderloins on all sides with oil and season evenly with the rub, pressing the spices into the meat. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling. Reduce the temperature of the grill to medium heat (200°C).
Related Grill Skills
Preparing Pork Tenderloins
Grill the tenderloins over direct medium heat,with the lid closed, until the pork is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the sauce.
Grill the tenderloins over medium heat,with the lid closed, until the pork is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the sauce.